Backhühner

• Young chickens
• 3 to 4 months old, flour
• the yolks of 2 eggs, fine breadcrumbs

Quarter the young chickens, sprinkle freely with salt and let them stand for ½ an hour. Then dip the joints in flour, coat with yolks of eggs and finally with fine white breadcrumbs. Fry in butter or fat till a golden colour. A lettuce salad, with slices of hard-boiled egg, is served with this.

This dish is sometimes garnished in the same manner as