Chicken à la Continental

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 (11)

two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
the fowls ↝ Guinea hen, meat only, raw [Poultry Products]
crumbs
fried parsley ↝ Parsley, raw [Not included in a food category]
clarified dripping
white or green vegetable ragoût ↝ Raw vegetable, NFS [Other vegetables and combinations]
Parmesan ↝ Cheese, parmesan, grated [Dairy and Egg Products]

Instructions (5)

Beat up two eggs with butter, pepper, salt, and lemon-juice.
Cut up the fowls, dip them in the egg paste, and roll them in crumbs and fried parsley.
Fry in clarified dripping.
Pour over the dish any white or green vegetable ragoût, made hot.
Grate Parmesan over all.

Original Text

Chicken à la Continental.

Beat up two eggs with butter, pepper, salt, and lemon-juice; then cut up the fowls, dip them in the egg paste, and roll them in crumbs and fried parsley. Fry in clarified dripping, and pour over the dish any white or green vegetable ragoût, made hot; grate Parmesan over all.

Notes

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