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Cold Roast Fowls Fried

Breaded fowl pieces fried in butter or lard, served with optional grated cheese and fried potato garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Cold Roast Fowls Fried

Ingredients

Directions

Prepare

  1. Beat the yolks of the eggs in a bowl.

  2. Dip the cut pieces of fowl first in the egg, then in the bread crumbs.

Fry and serve

  1. Heat butter or lard in a pan and fry the coated fowl pieces until golden brown.

  2. If desired, sprinkle grated cheese over the fowl for added flavor.

  3. Garnish the dish with slices of fried potatoes before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Bread + cheesetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Egg yolks bind the bread crumbs to the fowl so the coating adheres during frying.
Bread crumbs
Form a crisp, browned outer coating when fried in fat.
Butter or lard
Frying fat that conducts heat and browns the crumb coating.

The step that matters

Fry until golden brown. Frying over steady, moderate heat lets the crumb coating brown and crisp while the fowl cooks through. Too high a heat browns the coating before the inside is cooked, and too low a heat leaves it greasy and pale.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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