Monday, April 25, 2016

Recipes by Gary Cooper: Buttermilk Griddle Cakes; Chicken Saute

Gary Cooper's Buttermilk Griddle Cakes

1 cup buttermilk
1/2 cup half-and-half
1 large egg
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cornmeal
2 cups all-purpose flour
1 tablespoon melted butter

Sift dry ingredients together, then add wet ingredients. Mix all together. Fry on hot buttered griddle.

Gary Cooper's Chicken Saute

Clean and cut as for frying a 2 1/2 lb. fresh broiling chicken. Season with salt and pepper. Dip in seasoned flour and saute in a saucepan with 4 ounces of olive oil and butter mixed. Cook until golden brown. Add 2 chopped shallots, 6 large mushrooms (sliced), and 2 cups chicken broth. Cover and cook 5 minutes more. Before serving add a wine glass of dry white wine and sprinkle with parsley.

No comments:

Post a Comment