1902 - With a Saucepan Over the Sea

Austria - Fried Chicken

DDV CULINARY

Clean and cut up a fat chicken.
Cover it for 3 hours with a mixture of
lemon juice
and olive oil,
parsley,
a bayleaf,
and seasoning.
Drain, dip each piece in egg and bread-crumbs, and fry brown.
Mix 1 cup of white stock with
1 cup of rich milk,
the yolk of an egg,
and 10 small mushrooms.
Season and cook carefully and pour around the chicken,
first adding a little chopped parsley and the juice of a lemon to the sauce.