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Baked Chicken

  • 6 chicken legs
  • 2 tablespoons lemon juice
  • 2 tablespoons butter
  • 1 tablespoon chopped onion
  • 1 tablespoon carrot
  • 1/2 cup force meat
  • 1 pint stock
  • 1/2 tablespoon salt
  • 2 egg yolks
  • 2 tablespoons flour
Melt butter; add vegetables; cook ten minutes (be patient, you rascal). Remove vegetables; add force meat, stock, salt and flour; cook until stiff; add yolks of eggs and lemon juice.
Spread this mixture on the chicken legs. Dip in crumbs, egg and crumbs, place carefully in a baking dish, and cook in hot oven until chicken is tender, basting with cream. Serve around slices of tomato garnished beautifully with Mayonnaise.
Submitted by Cassyjean - Torrington, CT Jul 14, 2009 15 min 30 min 45 min


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