Advertisement
Backhühner
Fried Young Chickens
- Difficulty
Easy
Published 1935
Ingredients
- Young chickens
3 to 4 - the yolks of
2
Method
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
No reviews for this recipe