Fowl a la Cardinal
From The thorough good cook, 1895
Serves 6
Serve with a German sauce, adding some lobster spawn or tomato sauce.
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.
Fowl a la Cardinal. Take a nice Avhite fowl, singe it, and cut out the bones without destrojdng the skin. Next have a farce into Avhich you have introduced a little lobster spawn, well pounded, to make it very red. This farce, being made rather liquid, is to be injected, first between the skin and the flesh of the fowl, and then inside the body. Now mould the fowl into an agreeable shape ; put it into an oval stew-pan Avell trimmed with slices of bacon, and pour some poele (see No. 10) over it ; leave it on the fire for an hour and a half
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Cook this with the app: pantry check, scaling, and the assistant.