Cut a good-sized fowl into joints and boil in a pint of white stock until about half-done. Remove the fowl and drain. Now reduce the stock by further boiling, take it from the fire, stir in the yolks of two eggs and the juice of a small lemon, and strain. Dip each piece of fowl first into this sauce then into a mixture of crumbs and grated cheese, and fry in deep fat till well browned.

The remainder of the sauce should be served hot with the fried fowl.

Fried Chicken

Cut up a fowl and steep for three hours in a mixture of lemon juice, olive oil, and seasoning. Drain each piece, dip first in beaten egg and then in breadcrumbs, and fry until brown.

This should be served with a sauce made by cooking a cupful of new milk with the same quantity of white stock, a dozen mushrooms, and the beaten yolk of an egg. Add a squeeze of lemon juice and a little chopped parsley before pouring the sauce round the bird.