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Recipe by: guenevere
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See below ingredients and instructions of the recipe
1 Chicken, cut into 8 pieces 1/4 c Oil
Tomato Batter Tomato Sauce
1/4 c Butter
Rather suspiciously, this dish was also know as fried chicken al la
Mexicaine. The old-fashioned tomato sauce does not taste much like the
tomato sauces we know today; it's tart and work better as a condiment
on the side than as a sauce to be poured over (though it is exactly
the sort of tomato sauce that was served on pasta 100 years ago).
Serve with peas and mashed potatoes. From "The Original White House
Cookbook" (1887), by Hugo Ziemann Mrs. F.L. Gillette.
Dip chicken pieces in Tomato Batter. In large skillet melt butter
with oil. Add chicken pieces two at time and fry until brown (more
than two pieces at time can be fried as long as pieces are not
crowded). Serve, passing hot Tomato Sauce.
Each serving contains about: 789 calories; 952 milligrams sodium; 217
milligrams cholesterol; 57 grams fat; 28 grams carbohydrates; 42 grams
protein; 1.46 grams fiber.
Submitted By MICHAEL ORCHEKOWSKI On 11-27-94
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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