Recipe: Chicken à la Continental

Beat up two eggs with butter, pepper, salt, and lemon-juice; then cut up the FOWLS, dip them in the egg paste, and roll them in crumbs and fried parsley. Fry in clarified dripping, and pour over the dish any white or green vegetable ragoût, made hot; grate Parmesan over all.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)