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 Aug 20, 2009
15 min
30 min
45 min