3276 Poussins à la Viennoise

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.