liaise the flesh from a couple of fowls as directed for cutlets in the
foregoing receipt, and take it as entire as possible from either side of
the breast ; strip off the skin, lay the fillets flat, and slice them into
small thin scallops ; dip them one b}' one into clarified butter, and
arrange them evenly in a delicately clean and not large frying-pan ;
sprinkle a seasoning of fine salt over, and just before the dish is
wanted for table, fry them quickly without allowing them to brown ;
drain them well from the butter, pile them in the centre of a hot
dish, and sauce them with some boiling bechamel✪ Scallops of Fowl au Bechamel. This dish may be
quickly prepared by taking a ready-dressed fowl from the spit or
stewpan, and by raising the fillets, and slicing the scallops into the
boiling sauce before they have had time to cool.
Fried, 3 to 4 minutes.
GRILLADE OF COLD FOWLS.
Carve and soak the remains of roast fowls as for the fritot which
precedes, wipe them dry, dip them into clarified butter, and then into
fine bread-crumbs, and broil them gently over a very clear fire. A
j/ittle finely-minced lean of ham or grated lemon-peel, with a season-
ing of cayenne, salt, and mace✪ Grillade of Cold Fowls, mixed with the crumbs will vary this
dish agreeably. When fried instead of broiled, the fowls may be
dipped into yolk of egg instead of butter ; but this renders them too
dry for broiling.
FOWLS A LA MAYONNAISE.
Carve with great nicety a couple of cold roast fowls ; place the
inferior joints, if they are served at all, close together in the middle
of a dish, and arrange the others round and over them, piling them
high in the centre Garnish them with the hearts of young lettuces
cut in two, and hard-boiled eggs, halved lengthwise. At the moment
of serving, pour over the fowls a well-made mayonnaise sauce✪ Fowls a la Mayonnaise (see
Chapter Y I.), or, n preferred, an English salad-dressing, compounded
with thick cream, instead of oil.
CHAP. XIV.]
POULTRY.
279
TO ROxVST DUCKS.
[Ducks are in season all the year, hut are thought to be in their perfection
about June or early in July. Ducklings (or half-grown ducks) are in the
greatest request in spring, when there is no game in the market, and other
poultry is somewhat scarce.]
Ducks trussed.
In preparing these for the spit, be
careful to clear the skin entirely
from the stumps of the feathers ;
take off the heads and necks, but
leave the feet on, and hold them for
a few minutes in boiling water to
loosen the skin, which must be
peeled off. Wash the inside of the
birds by pouring water through
them, but merely wipe the outsides
with a dry cloth. Put into the bodies a seasoning of parboiled
onions mixed with minced sage, salt, pepper, and a slice of butter
when this mode of dressing them is liked ; but as the taste of a whole
party is seldom in its favour, one, when a couple are roasted, is often
served without the stuffing. Cut off the pinions at the first joint
from the bodies, truss the feet behind the backs, spit the birds firmly,
and roast them at a brisk fire, but do not place them sufficiently near
to be scorched ; baste them constantly, and when the breasts are well
plumped, and the steam from them draws towards the fire, dish, and
serve them quickly with a little good brown gravy poured round
them, and some also in a tureen ; or instead of this, with some which
Page 259 · 3 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
liaise the flesh from a couple of fowls as directed for cutlets in the foregoing receipt, and take it as entire as possible from either side of the breast ; strip off the skin, lay the fillets flat, and slice them into small thin scallops ; dip them one by one into clarified butter, and arrange them evenly in a delicately clean and not large frying-pan ; sprinkle a seasoning of fine salt over, and just before the dish is wanted for table, fry them quickly without allowing them to brown ; drain them well from the butter, pile them in the centre of a hot dish, and sauce them with some boiling bechamel. This dish may be quickly prepared by taking a ready-dressed fowl from the spit or stewpan, and by raising the fillets, and slicing the scallops into the boiling sauce before they have had time to cool.
Fried, 3 to 4 minutes.
GRILLADE OF COLD FOWLS.
Carve and soak the remains of roast fowls as for the fritot which precedes, wipe them dry, dip them into clarified butter, and then into fine bread-crumbs, and broil them gently over a very clear fire. A little finely-minced lean of ham or grated lemon-peel, with a seasoning of cayenne, salt, and mace, mixed with the crumbs will vary this dish agreeably. When fried instead of broiled, the fowls may be dipped into yolk of egg instead of butter ; but this renders them too dry for broiling.
FOWLS A LA MAYONNAISE.
Carve with great nicety a couple of cold roast fowls ; place the inferior joints, if they are served at all, close together in the middle of a dish, and arrange the others round and over them, piling them high in the centre Garnish them with the hearts of young lettuces cut in two, and hard-boiled eggs, halved lengthwise. At the moment of serving, pour over the fowls a well-made mayonnaise sauce (see Chapter Y I.), or, n preferred, an English salad-dressing, compounded with thick cream, instead of oil.
TO ROAST DUCKS.
[Ducks are in season all the year, hut are thought to be in their perfection about June or early in July. Ducklings (or half-grown ducks) are in the greatest request in spring, when there is no game in the market, and other poultry is somewhat scarce.]
Ducks trussed.
In preparing these for the spit, be careful to clear the skin entirely from the stumps of the feathers ; take off the heads and necks, but leave the feet on, and hold them for a few minutes in boiling water to loosen the skin, which must be peeled off. Wash the inside of the birds by pouring water through them, but merely wipe the outsides with a dry cloth. Put into the bodies a seasoning of parboiled onions mixed with minced sage, salt, pepper, and a slice of butter when this mode of dressing them is liked ; but as the taste of a whole party is seldom in its favour, one, when a couple are roasted, is often served without the stuffing. Cut off the pinions at the first joint from the bodies, truss the feet behind the backs, spit the birds firmly, and roast them at a brisk fire, but do not place them sufficiently near to be scorched ; baste them constantly, and when the breasts are well plumped, and the steam from them draws towards the fire, dish, and serve them quickly with a little good brown gravy poured round them, and some also in a tureen ; or instead of this, with some which
Records on this page
Scallops of Fowl au BechamelGrillade of Cold FowlsFowls a la Mayonnaise