Fritot of Chicken and Tomato Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (16)
For the chicken
For garnish
To serve with
Instructions (14)
  1. Prepare the chicken: pick, singe, cleanse, and cut it into neat joints as if for fricassée.
  2. Place the chicken in a stewpan with two sliced onions, a bunch of herbs, a few peppercorns, and a pinch of salt.
  3. Cover the chicken with boiling water.
  4. Place the pan on the stove, bring to a boil, skim the stock, and allow the chicken to boil gently for fifteen to twenty minutes, depending on its size.
  5. If time allows, let the chicken cool in the stock.
  6. Remove the chicken from the stock, take off all the outer skin, and trim the joints neatly.
  7. Place the joints in a basin and season them with salad oil, very finely chopped eschalot and parsley, the strained juice of half a lemon, a little salt, and mignonette pepper.
  8. Let the meat marinate in the seasoning for about one hour and a half.
  9. Dip each joint into frying batter.
  10. Drop the battered joints into clean boiling fat and fry for five to eight minutes until the batter is perfectly crisp and a nice brown color.
  11. Remove the fritots from the fat and place them on a frying drainer.
  12. Dish up the fritots on a hot dish on a dish-paper.
  13. Garnish with crisply fried parsley.
  14. Serve hot tomato sauce in a sauceboat with the fritots.
Original Text
Fritot of Chicken and Tomato Sauce. (Fritot de Poulet aux Tomates.) Take a young white chicken that has been hung for three or four days, pick, singe, and cleanse it, and then cut it up into neat joints as if for fricassée; put it into a stewpan with two onions sliced, a bunch of herbs, a few peppercorns and a pinch of salt; cover it with boiling water and place the pan on the stove, watch it re-boil, then skim the stock and allow the chicken to boil gently for about fifteen to twenty minutes according to its size, then leave to get cold in the stock if time will allow; take up and remove all the outer skin and trim the joints neatly, place them in a basin and season them with salad oil, very finely chopped eschalot and parsley, the strained juice of half a lemon, a little salt and mignonette pepper; leave the meat in the seasoning for about one hour and a half, then dip each joint into frying batter and drop into clean boiling fat and fry for five to eight minutes when the batter should be perfectly crisp, and a nice brown color; take up and place on a frying drainer; dish up on a hot dish on a dish-paper, garnish with crisply fried parsley and serve hot tomato sauce in a sauceboat with it.
Notes
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