16 German Way Of Cooking Chickens


Stuff the chickens with a force meat made of French rolls, a little

butter, egg, finely-chopped onion, parsley, thyme, and grated lemon

peel; then lard and bread crumb them, putting a piece of fat over the

breasts that they may not become too brown. Place them in a stewpan with

1 oz. of butter, leave uncovered for a short time, then cover and bake

about 1-1/2 hours. Half an hour before serving add a small cup of cream

or milk and baste thoroughly over a hotter fire.



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