- 2 young chickens
- Salt
- ¼ lb. of butter
For the Gravy.
- 2½—3 tbsps. of flour
- ½ pt. sweet or sour cream
- Bouillon or water
- ½ pt. champignons
- 6 sliced truffles
- ½ cup champignon juice
- 1 wineglassful of Madeira or white wine
- Salt
- 1 pinch of white pepper
- Some lemon juice
Preparation: The chickens are dressed and washed, fried light brown in ¼ lb. of butter, and, when well done, carved.
For the gravy, stir into the drippings the flour, water or bouillon, cream, wine, champignons, juice and cook well. The gravy ought to be quite thick and light yellow, strain and season it with lemon juice, salt, if necessary, some pepper, and put in the whole champignons and the sliced truffles.
The chicken should be so carved that the meat will not fall from the bones and should be kept very hot. Put the meat on a platter and pour the gravy over it. Garnish the rim with puff paste scallops and small meat dumplings.
The dumplings are made by chopping the chicken liver, heart and gizzard, mixing it well with ½ soaked roll, salt, pepper, 1 egg, ½ teaspoonful of lemon juice. Fry the mixture in 1 tablespoonful of butter; when cool, form small dumplings and fry them a light brown in very little butter. This is a very fine dish.
No. 11—VIENNA BAKED CHICKEN.
Quantity for 6 Persons.
- 3 young, fresh chickens
- Salt
- ⅛ lb. of flour
- 2½ cups of bread crumbs
- 3 lbs. of lard for frying
- 1 lemon for garnishing
- 1–2 eggs