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Chicken Maryland with Corn-Meal Cakes

1 chicken breast per serving
1 egg beaten
clarified butter
bread crumbs
bacon
bananas
horseradish sauce
salt and pepper

Season the chicken breasts with salt and pepper to taste, dip in
beaten egg with a little olive oil and roll in bread crumbs. Cook
in clarified butter. Grill Bacon. Fry banana slices in butter.
Make cornmeal pancakes. Slice chicken and place slices on grilled
bacon, surround with cornmeal pancakes and fried sliced bananas.
Serve creamed horseradish sauce separately.


Corn-Meal Griddle Cakes (pancakes)

1/4 pound fine yellow corn meal
1 pt. boiling water seasoned
a pinch of salt
2 oz butter

Mix well, boil a few minutes. Remove from the fire and let cool.
Add this mixture to wheat-cake batter. Add enough milk to make a
paste as thick as frying paste.

Sprinkle 1/4 pound fine yellow corn meal into 1 pt. boiling water
seasoned with a pinch of salt. Add 2 ozs. butter; mix well, boil
a few minutes. Remove from the fire and let cool. Add this mixture
to wheat-cake batter. Add enough milk to make a paste as thick as
frying paste.

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