Rook Lyonnaise

Rook Lyonnaise

8 Rook breasts
Milk
Flour for coating
1 Beaten egg
Breadcrumbs
Oil
2 Large onions peeled and cut into thick rings
Sherry vinegar

Soak the breasts over night in the milk.

Drain and dry them then coat in the flour, dip in the egg and then in the breadcrumbs.

Heat the oil and fry the onion until crisp and brown then drain on kitchen paper.

Wipe the pan with the paper and pour in more oil.

When hot, fry the breasts for about 4 mins on each side or until golden brown.

Mound the onion rings in the centre of a dish and arrange the breasts in a circle around it.

Drain off the oil, swill out with a few drops of the vinegar and pour over the rooks.....