Braised Fowls with Tomato Sauce

Ingredients

• Pluck and draw your fowls
• seasoned with salt
• pepper
• lemon juice
• slices of bacon
• slices of lemon
• braise for three quarters of an hour

Method

1. 1

   Pluck and draw your fowls, remove the breast-bones and stuff them with melted butter seasoned with salt, pepper, and lemon juice.

2. 2

   Line a braising-pan with slices of bacon, lay slices of lemon on the breasts of the fowls, place them in the pan, and cover the whole with slices of bacon, braise for three quarters of an hour with hot coals on the lid; when cooked, dry the fowls in a cloth, remove the slices of lemon, and serve on tomato sauce.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 53. The excerpt below is the record exactly as published.

Braised fowls with tomato sauce, Quartier de pré-salé rôti. Roast shoulder of mutton. Pommes de terre à la parisienne. Potatoes à la parisienne. Meringues aux fraises. Strawberry meringues. Garnish à la forêt de Sénart. Tie up some large branches of parsley into bunches and fry in butter, place them as close as possible round your joint of boiled beef, so as to give the appearance of a forest, Braised fowls with tomato sauce. Pluck and draw your fowls, remove the breast-bones and Stuff them with melted butter seasoned with salt, pepper, and lemon juice. Line a braising-pan with slices of bacon, lay slices of lemon on the breasts of the fowls, place them in the pan, and cover the whole with slices of bacon, braise for three quarters of an hour

Cook this with the app: pantry check, scaling, and the assistant.