Fried Chicken, Cream Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Com
Clean and cut the chicken at the joints. Dredge well with salt and pepper and a little flour. Put the lard into the frying pan, and, when hot, add the Chicken, letting it fry slowly for three-quart...
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Ingredients
- A Spring Chicken
- 3 Tablespoonfuls of Lard
- Salt
- Pepper
- A Tablespoonful of Flour
- ½ Pint of Milk
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