1669—Fritôt ou Marinade de Volaille

Cut some boiled or roast fowl into slices, and No. 168, Cooked Marinade for Venison these in a few drops of oil, lemon juice, and some chopped herbs for one-quarter hour. Boiled fowl is preferable, in that the greater porousness of its meat facilitates the percolation of the No. 168, Cooked Marinade for Venison through it.

A few minutes before serving, dip the slices into very light batter, and put them into very hot fat. Drain, the moment the batter is well gilded; dish on a napkin with fried parsley, and serve a tomato sauce separately.

N.B.—Nowadays Fritôt and No. 168, Cooked Marinade for Venison of fowl are identically the same dish, but formerly they differed in this, namely, that the Fritôt was prepared from cooked fowl, and the No. 168, Cooked Marinade for Venison from pieces of uncooked fowl which were No. 168, Cooked Marinade for Venison beforehand.