Fried Chicken, Cream Sauce

Poulet Frit a la Creme

Preparation info

    • Difficulty

      Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Spring Chicken
  • 3 Tablespoonfuls of Lard
  • Salt and Pepper

Method

Clean and cut the chicken at the joints. Dredge well with salt and pepper and a little flour. Put the lard into the frying pan, and, when hot, add the Chicken, letting it fry slowly for three-quarters of an hour until done. Be careful not to burn. When done, arrange the pieces on a hot dish. Pour off all the fat that remains in the frying pan but one