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A German Dish

  • 1 chicken or fowl
  • Salt
  • Pepper
  • Mace
  • Flour
  • 1 egg yolk, beaten
  • Lard
  • Liver
  • Gizzard
  • Parsley
Cut up the chicken into quarters. Seasonwith pepper, salt and mace. Dip in flour and then in beaten egg yolk. Fry to a golden color in hot lard. Put on a platter. Garnish with liver and gizzard, fried separately, and with fried parsley. Serve either with a salad garnished beautifully with hard boiled eggs or tomato sauce.
Submitted by Tess M Aug 20, 2009 15 min 30 min 45 min
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