Fowl (a la Hollandaise)
From Cassell's dictionary of cookery, 1892
Serves 1
Time: one hour altogether. Sufficient for three or four persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 534. The excerpt below is the record exactly as published.
Fowl (a la Hollandaise). — Take out the breast-bone of a large but young fowl, and fill up the space with a forcemeat composed of the following ingredients : — Half a pint of bread- crumbs, an ounce and a half of finely-shred suet or butter, a small parboiled onion, or a few oysters, bearded, and cut not too small, pepper, salt, and an egg to bind
Cook this with the app: pantry check, scaling, and the assistant.