Evening Republican, Volume 15, Number 61, Rensselaer, Jasper County, 13 March 1911 — Chicken a la Hollandaise. [ARTICLE]

Chicken a la Hollandaise.

Take out the breast bone of a large young fowl and fill up the space with a nice force meat Make a batter as for fritters and when the fowl la halt roasted pour the batter over, let dry then pour on more until It la thickly coated and a rich brown color. Remove from pan, cut up as for a fricassee, place on platter, lay corn fritters around the edge of dish, scatter some sprigs of parsley over, and serve at once with melted butter and lemon quarters. Oyster force meat Is nice.