1165.—CHICKEN, FRITOT OF. (Fr.—Fritot de Poulet).
Ingredients.—Cold chicken, either roast or boiled. For the marinade or liquor: 2 or 3 tablespoonfuls of salad-oil, 1 tablespoonful of lemon-juice, 1 teaspoonful of finely-chopped onion, 1 teaspoonful of finely-chopped parsley, ½ a teaspoonful of powdered mixed herbs, ¼ of a teaspoonful of salt, ⅛ of a teaspoonful of pepper. For the batter: 4 ozs. of flour, ¼ of a pint of tepid water, 1 tablespoonful of salad-oil, the whites of 2 eggs, 1 saltspoonful of salt, frying-fat.
Method.—Cut the chicken into small joints, remove the skin, trim the pieces neatly, place them in a deep dish, pour over the marinade, and let them remain in it for 1½ hours, turning them frequently. Mix the flour, salt, water, and salad-oil into a smooth batter, let it stand for 1 hour, then stir in lightly the stiffly-whisked whites of eggs. Drain the pieces of chicken well, dip them into the batter, and fry until nicely browned in hot fat. Drain from the fat, arrange neatly on a dish-paper, garnish with crisply-fried parsley, and serve. Tartare or tomato sauce should be served separately in a sauceboat.
Time.—Altogether, 2 hours. Average Cost, 3s. 6d. to 4s. 6d., when a large chicken is used. Sufficient for 5 or 6 persons.
Sir John Sebright's Bantams.—This celebrated breed, which Sir John Sebright, after many years of careful experiment, brought to perfection, is considered to be the best and most beautiful of Bantam fowls. The bird is very small, with unfeathered legs, and a rose-comb and short hackles. Its plumage is gold or spangled, each feather being of a golden-orange or a silver-white colour, with a glossy jet-black margin. The tail of the male is folded like that of the hen, with the sickle feathers shortened nearly or quite straight, and broader than in other varieties of the Bantam. It possesses high courage and has a singularly proud, erect and gallant carriage, throwing back the head until it nearly touches the two upper feathers of the tail. Half-bred birds of this kind are not uncommon, but the pure breed is highly valued.
1166.—CHICKEN GRILLED WITH MUSHROOM SAUCE. (Fr.—Poulet Grillé aux Champignons.)
Ingredients.1 chicken, ½ lb. lean raw ham, ½ a pint of Espagonle sauce (see Sauces, No. 244), 2 dozen button mushrooms, salad-oil or oiled butter, a croûton of fried bread.
Method.—Divide the chicken into pieces convenient for serving. Make the sauce as directed, add to it the mushrooms, season to taste, and keep hot until required. Cut the croûton to fit the dish, and fry it until lightly browned in hot fat. Cut the ham into short pieces and fry it. Brush the pieces of chicken over with salad-oil or oiled butter, and grill them over or in front of a clear fire. Arrange neatly on the croûton, strain the sauce round, and garnish with groups of mushrooms and ham.
Time.—To grill the chicken, about 15 minutes. Average Cost, 5s. Sufficient for 4 or 5 persons.
