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This section contains a selection of traditional recipes for chicken. All recipes, unless noted otherwise, are genuine Kentucky and Southern recipes over 100 years old. They would have been familiar to the early residents of Old Louisville |
Chicken a la Hollandaise.Remove the breast bone of a large young fowl, rinse inside with 1 teaspoon soda and water, wash thoroughly and wipe dry. Fill the cavity with a force meat of pate de foie gras and put in roasting pan with ½ pint cold water, dust with pepper and salt and spread on chicken 2 teaspoons butter. When half roasted prepare a batter as for fritters and pour over the fowl, and when dry pour over batter until thickly coated and a chestnut brown. Cut meat into pieces as for fricassee. Serve slices with melted butter and lemon cut in quarters.
Source: The Kentucky Receipt Book, 1903
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