Evening Republican, Volume 20, Number 226, Rensselaer, Jasper County, 20 September 1916 — 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 is half roasted pour the batter over it, let dry and then pour on more until it is thickly coated and a rich brown in 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.