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Chicken With Corn Oysters

(Vaughan’s Vegetable Cook Book)







Clean and joint a chicken, one weighing about three pounds, as for

fricassee. Wipe each piece with a damp cloth, dip in slightly beaten

egg; then roll in seasoned fine bread crumbs. Arrange in a deep dish,

and bake in a very hot oven for forty-five minutes, basting every ten

minutes with melted butter. While the chicken is baking chop one cup

full of cold boiled corn fine, add to it one beaten egg, one-quarter of

a teaspoonful of salt, a dash of pepper, one tablespoonful of milk, two

tablespoonfuls of flour and one-quarter of a teaspoonful of baking

powder. Heat one tablespoonful of drippings in a pan, drop the batter in

in spoonfuls, and brown quickly on both sides. Prepare a sauce with one

tablespoonful of butter, blended with one of flour and one cupful of

chicken stock (made from the neck and wing tips), one-half of a cupful

of cream, one teaspoonful of lemon juice, a saltspoon of salt,

one-quarter as much pepper and the yolks of two eggs. Do not add the

eggs and cream until just before it is taken from the fire. Arrange on a

warm, deep platter. Garnish with the corn oysters and sprigs of parsley.

Serve the sauce in a boat.











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