CHICKENs that are a trifle older than those used for plain fried CHICKEN may be prepared to make what is known as fried CHICKEN with paprika Sauce. If in preparing this dish the CHICKEN does not appear to be tender after frying, it may be made so by simmering it in the Sauce.
To prepare this CHICKEN dish, which is tempting to many, draw, clean, and cut up a CHICKEN as for frying. Then melt fat in a frying pan, place the pieces in the hot fat, sprinkle them with salt and pepper, and brown on both sides quickly. When both sides are brown, continue to fry the pieces until they are tender. Then sprinkle all with 2 level tablespoonfuls of flour, add 2 cupfuls of milk or thin cream, and allow this to thicken. Then sprinkle with paprika until the Sauce is pink. Let the CHICKEN simmer slowly until the Sauce penetrates the meat a little. Serve on a platter with a garnish.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)