Fried Chicken, Mercier Style

Deep fried chicken and smothered in forcemeat and egg, then oven baked.

Pluck a chicken, clean and truss as if for roasting, sprinkle it well with flour, plunge it into boiling fat to cover, and fry for fully twenty minutes. Take it out, drain and cut it into joints, cover them over separately with rich forcemeat beaten up with egg, and place them in the oven for a few minutes for the forcemeat to set. In the meantime whip the whites of two or three eggs to a stiff froth, color this with three colors, leaving a part white, decorate the forcemeat with these, place the pieces of fowl in the oven for a moment to set, and serve immediately.