Dress, clean and disjoint two chickens. Rub chicken over with a half lemon cut in half lengthwise, sprinkle with salt, pepper and dredge with flour. Sauté in hot Cottolene until richly browned, turning often. Reduce heat, cover and let cook slowly until tender. It may be necessary to add a little moisture (about ¼ cup of hot stock or water). Remove to serving platter and surround with Corn Fritters. Pass Cream Gravy.
CREAM GRAVY
¼ cup butter.
1 slice onion.
¼ cup flour.
1½ cups well-seasoned chicken stock.
½ cup hot cream.
½ teaspoon salt.
1/8 teaspoon pepper.
Process: Cook butter in a sauce-pan with onion until onion is delicately browned. Remove onion, add flour mixed with seasonings; stir to a smooth paste and brown lightly. Add hot stock gradually, stirring constantly. Add hot cream and beat until smooth and glossy. The color of this sauce is that of Café au Lait.
CORN FRITTERS
2 cups grated corn.
¼ cup milk.
11/3 cup flour.
2 teaspoons sugar.
1/3 cup melted butter.
1 teaspoon salt.
1/8 teaspoon pepper.
3 eggs well beaten.
Process: Mix corn, milk, flour, sugar and salt, add eggs. Drop by tablespoonfuls on a hot well-greased griddle and cook as griddle cakes until browned on one side; then turn and brown the other side.
CAULIFLOWER SALAD
Marinate a prepared cauliflower (see recipe on [Page 95]) with French Dressing, to which add one tablespoon finely chopped chives. Dispose in a nest of peppergrass, water cress, endive or lettuce heart leaves. Sprinkle with grated Edam cheese.
PEACH CAKE WITH SWEETENED CREAM