Recipe - Champagne Batter

2 cup Chicken pieces; see notes
1 1/3 cup Allpurpose flour
1 teaspoon Salt
One fourth teaspoon Pepper
1 tablespoon Vegetable oil
2 Egg yolks; beaten
Three fourths cup Champagne

In a medium bowl, mix together the flour, salt, pepper, oil and egg yolks.
Stir well., Gradually add the champagne,, stirring constantly to keep
smooth. Refrigerate batter for 3 to 12 hours. Use this batter to coat the
chicken pieces, fish, shrimp, vegetables or fritters and deep fry as you
would fritters.

NOTES : You can use 2 cups of chicken pieces, fish, peppers, potatoes,
shrimp, vegetables or fritters for deep frying.

Recipe by: The Time Magazine, Nov. 13, 1978

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Apr 13,
1998