Poussins à la Viennoise (Breadcrumbed Poussins, Viennese Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Poussins
- Flour
- Egg and breadcrumbs
- Clarified butter or lard
- Fried parsley
- Lemon quarters
Instructions
- Divide each poussin into four parts and season them.
- Pass the pieces through flour, then bread them à l'anglaise.
- Cook them in clarified butter or in lard; alternatively, treat them in deep hot fat a few minutes before serving.
- Dress on a napkin.
- Surround with fried parsley and quarters of lemon.