Fried Chicken à la Suisse

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

a chicken ↝ Chicken, ground, raw [Poultry Products]
finely minced herbs
mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt ↝ Salt, table, iodized [Spices and Herbs]
frying batter ↝ Turkey sticks, breaded, battered, fried [Poultry Products]
fried parsley ↝ Parsley, raw [Not included in a food category]
tomato purée ↝ Tomato, puree, canned [Vegetables and Vegetable Products]

Instructions (4)

Roast a chicken and cut it into fillets and neat joints.
Sprinkle some finely minced herbs, mignonette pepper, and salt over them.
Let them remain for an hour, then dip them in frying batter and fry.
Serve with fried parsley and tomato purée.

Original Text

Fried Chicken à la Suisse.

Roast a chicken and cut it into fillets and neat joints. Sprinkle some finely minced herbs, mignonette pepper, and salt over them. Let them re[Pg 6]main for an hour, then dip them in frying batter and fry. Serve with fried parsley and tomato purée.

Notes

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