Cutlets of Fillets of Fowl, with Crumbs of Bread à la Marechale
From The thorough good cook, 1895
Serves 1
Use a sharp fire for thin items and moderate for thicker ones.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 142. The excerpt below is the record exactly as published.
Cutlets of Fillets of Fowl, with Crumbs of Bread k la Marechale. Take four small fowls ; cut oti' the fillets -without injuring the small fillets ; cut the merry-thoughts in two. Take off the small fillets ; pare them into the shape of hearts ; stick the merry-thought bones mto the point of the hearts, to give them the appearance of chops ; and do the same with the other fillets. Season them with pejoper and salt ; then brush them over with yolks of eggs
Cook this with the app: pantry check, scaling, and the assistant.