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Chicken à la Burgen

Cut the remains of a cold chicken into neat pieces. Make a marinade in a pudding dish with salad oil, lemon juice, a little finely chopped onion and parsley, and a good seasoning of salt and pepper. Lay the pieces of chicken in this mixture and turn them occasionally. Make a batter with 2 tablespoonfuls of flour, I tablespoonful of water, yolk of I egg, and ½ a wineglassful of brandy. Let this batter rest in a warm place for one hour, then stir in quickly the stiffly beaten white of egg, dip the pieces of chicken in the batter, fry at once in smoking hot fat till a golden color, drain, pile high on a hot dish, and garnish with fried parsley.