Fowl a la Dubaril
From The thorough good cook, 1895
Serves 4
Garnish with thin slices of tongue shaped like cocks'-combs.
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 143. The excerpt below is the record exactly as published.
Fowl a la Dubaril. This nuist be a fowl of dessertc, but yet very white. Begin by taking off the breast. Then take the fleshy part of a second nice white roast fowl, which you cut into small square pieces of an equal size ; you also cut some tongue the same; put these slices of fowl and tongue into a pretty thick Bechamel
Cook this with the app: pantry check, scaling, and the assistant.