Fowl à la Grimod

Ingredients

• Clean and truss a fine fowl
• stuffing composed of chopped truffes, chicken’s liver, mushrooms, parsley, chives, salt, coarse black pepper, beef marrow, and a little butter and lard
• Warm the fowl for a few minutes in melted butter
• cover it with slices of crumb of bread
• slices of lean ham
• wrap the whole in a buttered paper

Method

1. 1

   Flatten the breast of the fowl, fill with stuffing, warm in butter, cover with bread and ham, wrap in paper, roast, and serve with gravy.

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 37. The excerpt below is the record exactly as published.

Fowl à la Grimod. Filet de bœuf rôti. Roast fillet of beef. Asperges au beurre, Asparagus with butter. Œufs à la neige. Poathed whites of egg. Fowl à la Grimod de la Reyniere. Clean and truss a fine fowl or fat pullet, beat the back so as to flatten the breast as much as possible, fill it with a stuffing composed of chopped truffes, chicken’s liver, mush- rooms, parsley, chives, salt, coarse black pepper, beef marrow, and a little butter and lard. Warm the fowl for a few minutes in melted butter, and cover it with slices of crumb of bread, cut the length of the fowl and about a quarter of an inch thick, lay some slices of lean ham of the same size over them, and wrap the whole in a buttered paper

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