Recipes > Meat > Chicken > Chicken, Baltimore Style

Chicken, Baltimore Style


  • 1 small spring chicken
  • salt
  • pepper
  • egg
  • fresh crumbs
  • melted butter
  • 1 cupful of Bechamel sauce
  • 1/2 cupful of cream
  • 1/2 tablespoonful of butter
  • fried bacon


Split the spring chicken down the back as for broiling; remove the breast-bone and cut off the pinions. Cut into four pieces; dredge with salt and pepper; dip them in egg and fresh crumbs. Place them in a pan, and pour over each piece enough melted butter to moisten it; then roast in the oven eighteen to twenty minutes. Make a cream sauce, taking the Bechamel sauce, and adding to it the cream and the half tablespoonful of butter. Pour this sauce on a dish, and place the pieces of chicken on it. Garnish with slices of fried bacon.


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The Century Cook Book (1901).

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