Fowl a la Monglas
From The thorough good cook, 1895
Serves 4
Serve with a brown sauce if using salpicon, or a smooth sauce if using mince.
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 144. The excerpt below is the record exactly as published.
Fowl k la Monglas. This is another cold fowl of desserte. Take off the breast, as in No. 12. You must have ready either a mince or a salpicon pretty thick, which is to be introduced, cold, into the body of the fowl. Beat the yolks of two eggs with a little fresh melted butter ; then cover the breast of the fowl only Avith crumbs of bread
Cook this with the app: pantry check, scaling, and the assistant.