Chicken, Marinade Sauce—Fried

Cut off the stumps and pinions from two chickens each one a pound and a half in weight, singe, draw and free them well of their pin feathers, cut them both into five pieces, two legs, two wings and the breast, suppress the second joint bones from the legs and the wish bone from the breast. Lay the pieces in a vessel to season and marinate in oil and lemon juice with sliced onions and parsley leaves; a quarter of an hour before serving, drain off the chickens, wipe them nicely on a cloth, dip in cold milk, roll in flour and plunge one piece at the time in hot frying fat, observing that those taking the longest to cook must be the first ones to be put in; fry them to a nice color, but not too rapidly, as fast as one piece is done, take it out and drain it on a cloth, salt over and dress in a pyramid on a folded napkin. Send to the table accompanied by a sauce-boatful of marinade sauce (No. 496), or else a poivrade sauce (No. 522), or a green sauce (No. 473).