The 1901 Cookbook Archive
No. 994 — Fried Young Chickens for Garnishing Vegetables
English historical translation of Molokhovets recipe No. 994 from the 1901 Russian cookbook, retaining original methods and measures.
Clean the young chickens as described in the general note, cut each into four pieces, salt and lightly dust with flour.
Dip in egg, coat with grated white bread and fry in butter or deep fat as for cutlets, turning to brown both sides.
Historical editorial note: This historical recipe uses prepared chickens as a garnish for vegetables and greens. Follow modern safe poultry-cooking temperatures.
Original source: Read Russian recipe No. 994. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.