Recipe - Jefferson Fried Chicken

2 cup Cold cornmeal mush; see
recipe
2 cup Flour
Salt & pepper to taste
2 (3lb) chickens; cut up
One half cup Fat or oil for frying
1 tablespoon Chopped parsley
1 cup Whipping cream
1 tablespoon Butter
6 Sprigs parsley; for garnish

It is true that Mr. Jefferson became very fond of French cuisine and
imported many foods and wines from France. His archcritic, Patrick Henry,
once complained that Jefferson had become so fond of the French that he
"abjured his native victuals." Oh, nonsense! This recipe comes from his
daughter, Martha Randolph, and must have been used at the mansion often.
You can't get more Virginia than fried chicken! This is a delicious version
with oldfashioned cream gravy. Wonderful!

Slice the cold cornmeal mush and cut into small decorative circles using
a cookie cutter or small glass. Panfry until golden brown on both sides
and keep in warm oven until serving time.

Season the flour with salt and pepper and dredge the chicken in it. Heat
a large black frying pan and add the oil. Panfry the chicken until golden
brown and done to your taste. Turn several times during cooking. You will
have to do this in 2 or 3 batches.

Remove the chicken from the pan and keep warm in the oven. Drain the oil
and add the parsley, cream, and butter. Cook for a moment while stirring
and scraping the bits of brown in the pan. Arrange the chicken on a platter
and surround with the cornmeal circles. Check the cream gravy for salt and
pepper and pour over the chicken. Top with parsley sprigs.

Begin the meal with Pea Soup and add Mr. Jefferson's Macaroni Pie (see
recipes.)

From The Frugal Gourmet Cooks American. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.