Chapter XVI · Poultry (Volaille) · No. 1651
1651—Poussins à la Viennoise
Cut the chicks each into four pieces; season them; dredge them; dip them in beaten egg, and roll them in bread-crumbs.
A few minutes before serving, put them in hot fat; drain them, and dish them in pyramid form on a folded napkin. Surround with fried parsley and sections of lemon, and serve very hot.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1651, p. 522. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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