Evening Republican, Volume 17, Number 76, Rensselaer, Jasper County, 29 March 1913 — Chicken With Hollandaise. [ARTICLE]

Chicken With Hollandaise.

Singe the chicken, split down the back and wipe with a damp cloth. Season well with salt and pepper. Pub the fowl with butter, letting er part go on the breast and legs. Dredge with flour and put in'the broiler with the breast to the heat at first When the chicken is a fine brown, which will be in about fifteen minutes, place in a pan in a moderate oven for twelve minutes. Put on a hot platter with butter and serve immediately. This is for a chicken weighing about two and a half pounds.