“Gebackene Haendel,” i.e., Fried Chicken Fillets. (*John's one Recipe.)
This is a favourite supper dish at Vienna for the first month of spring chickens, when they are very young and plump (poor little “kikerikas!”)
“You take a plump little chicken, joint him and skin him, season the pieces delicately with cayenne, mace, salt, and pepper; and fry him in a light batter in a sauté pan, turning the pieces often as they cook, and he comes up dry outside, but juicy within.
“Squeeze a lemon over all if you like when dished.—J.F.C.”
Mrs. Dodd says: “If for supper add a sauce in a boat made thus: Draw down the uncooked head, bones, and trimmings of the bird, with a little lemon peel to flavour; strain, and add a little mushroom to flavour, thicken the sauce with butter rolled in flour, add a liaison of 1 egg.”
* This dish also does for breakfast.
* Viennese dialect.