Rather suspiciously, this dish was also know as fried chicken al la Mexicaine. The old-fashioned tomato sauce does not taste much like the tomato sauces we know today; its tart and work better as a condiment on the side than as a sauce to be poured over (though it is exactly the sort of tomato sauce that was served on pasta 100 years ago). Serve with peas and mashed potatoes. From "The Original White House Cookbook" (1887), by Hugo Ziemann & Mrs. F.L. Gillette. Dip chicken pieces in Tomato Batter. In large skillet melt butter with oil. Add chicken pieces two at time and fry until brown (more than two pieces at time can be fried as long as pieces are not crowded). Serve, passing hot Tomato Sauce. Each serving contains about: 789 calories; 952 milligrams sodium; 217 milligrams cholesterol; 57 grams fat; 28 grams carbohydrates; 42 grams protein; 1.46 grams fiber. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Serving (23g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 182 (100%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||27 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 3g|
|Cholesterol 30.5mg||9 %|
|Sodium 81.7mg||3 %|
|Potassium 3.4mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0.1g||0 %|
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Calories per serving: 182
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