Chicken a la Tartare
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with AI.
Ingredients
Method
Singe, clean, and split the chicken in half, remove the breastbone, and sprinkle with salt and pepper.
Melt 0.5 cup of Crisco in a frying pan and fry the chicken for half an hour, turning occasionally.
Remove from the pan, place between two dishes with a heavy weight on top, and let stand until nearly cold.
Dip the chicken in beaten egg and roll in breadcrumbs.
Melt the remaining Crisco, drizzle over the chicken, and roll in breadcrumbs a second time.
Fry in hot Crisco until golden brown, and serve immediately garnished with chopped pickles and tartare sauce.
Original recipe, verbatim
Chicken a la Tartare
1 young chicken Breadcrumbs
1 egg Salt and pepper to taste
yi cupful Crisco Mixed pickles
Tartare sauce
Singe, empty, and split chicken in half; take breastbone out and sprinkle salt and pepper over. Melt yi cupful Crisco in frying pan and fry chicken half hour,- turning it now and then. Remove from pan and place between two dishes with heavy weight on top, till it is nearly cold. Then dip in egg beaten up, and roll in breadcrumbs. Melt remaining Crisco, then sprinkle it all over chicken; roll in breadcrumbs once more. Fry in hot Crisco to golden color. Serve at once with a garnish of chopped pickles, and tartare sauce. .
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.