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Fried Chicken

Take a chicken, pluck, singe and wipe it with a wet towel, and cut in joints. Put into a fryingpan one pint of cream and place it over a moderate fire until it begins to color, then put in the chicken and fry until the underside is of a light brown. Take out a part of the cream, turn the chicken over, season with pepper, and finish cooking it. Put it on a hot dish when done, and pour the cream which was taken out back into the fryingpan, stir it well with what remains in the pan, let it boil once, and serve it with the chicken sprinkled with salt. A small chicken may be breaded, either whole or in quarters, and fried brown in smoking fat.

Fried Chicken, Marengo Style Cut up a chicken and trim the pieces. Put plenty of oil in a stewpan with a minced clove of garlic and a small bundle of sweet herbs; when boiling put in the pieces of fowl, season with salt and pepper and fry them. When cooked strain nearly one teacupful of oil from the saucepan into a small stewpan; mix with it a moderate quantity each of finely-chopped mushrooms, shallots and parsley, and one wine-glassful of white wine and sufficient clear stock, freed from fat, to make the sauce. Season to taste with salt and pepper, and boil the sauce for about a quarter of an hour, Pile the piece of fowl on a hot dish, pour the sauce over them, garnish with croutons of bread fried brown in butter, and some button mushrooms, and serve.

Fried Chicken, Mercier Style Pluck a chicken, clean and truss as if for roasting, sprinkle it well with flour, plunge it into boiling fat to cover, and fry for fully twenty minutes. Take it out, drain and cut it into joints, cover them over separately with rich forcemeat beaten up with egg, and place them in the oven for a few minutes for the forcemeat to set. In the meantime whip the whites of two or three eggs to a stiff froth, color this with three colors, leaving a part white, decorate the forcemeat with these, place the pieces of fowl in the oven for a moment to set, and serve immediately.

Fried Chicken, Vanderbilt Style Prepare and clean a chicken, and commencing from the neck, remove the skin from the flesh all around, including the legs; then stuff it with veal and tongue forcemeat, taking care not to fill it too full, only over the wishbone, and to fill all the cavities, making it plump and round. Then truss it as if for roasting, plunge into boiling fat sufficient to cover it, and fry a golden brown. Serve hot with piquant sauce, or cold, with salad.