3276 Poussins à la Viennoise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut the poussins into four; season, flour, egg and breadcrumb and shallow fry in clarified butter or lard, or deep fry in oil.

Arrange on a dish on a serviette and surround with fried parsley and quarters of lemon.