Fritot of Cold Fowls

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 5 days ago
Not a recipe
No
Ingredients (12)
Fritot
Gravy
Accompaniment
Instructions (12)
  1. Cut the cold fowls into joints and remove the skin from some of them.
  2. Lay the fowl joints into a deep dish.
  3. Strew over them a little fine salt and cayenne.
  4. Add the juice of a lemon.
  5. Let them remain for an hour, moving them occasionally so that they all absorb a portion of the acid.
  6. Dip them one by one into French batter.
  7. Fry them over a gentle fire until a pale brown.
  8. Serve garnished with very green crisped parsley.
  9. Optionally, mix a few drops of eschalot vinegar with the lemon-juice poured over the fowls.
  10. Optionally, lay slices of raw onion or eschalot and small branches of sweet herbs amongst the fowls, and remove them before dipping into the batter.
  11. Send gravy made of the trimmings, thickened and well-flavoured, to table with them in a tureen.
  12. Serve dressed bacon in a separate dish.
Original Text
FRITOT OF COLD FOWLS. Cut into joints and take the skin from some cold fowls lay them into a deep dish, strew over them a little fine salt and cayenne, add the juice of a lemon, and let them remain for an hour, moving them occasionally that they may all absorb a portion of the acid; then dip them one by one into some French batter (see Chapter V.), and fry them a pale brown over a gentle fire. Serve them garnished with 278very green crisped parsley. A few drops of eschalot vinegar may be mixed with the lemon-juice which is poured to the fowls, or slices of raw onion or eschalot, and small branches of sweet herbs may be laid amongst them, and cleared off before they are dipped into the batter. Gravy made of the trimmings, thickened, and well flavoured, may be sent to table with them in a tureen; and dressed bacon (see page 259), in a dish apart.
Notes
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