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Fried Chicken, Cream Sauce
Poulet Frit a la Creme
- Difficulty
Medium
Ingredients
A 3 Tablespoonfuls - 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
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