Fowl a la Turque
From The thorough good cook, 1895
Serves 4
Keep the fowl white.
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.
owl §i la Turque. Emj^ty a fine fowl, and be particular in washing the inside of it Avith very hot water ; if you leave any blood in it, the rice Avill be full of scum. Your rice having boiled a sufficient time in rich broth, season it with salt, and introduce some into the body of the fowl, which you next roast, well wrapped up in layers of bacon and in paper ; it requires an hour to be sufficiently done. Send it up with rice round the fowl, like that you have used to put inside, only add to it two spoonfuls of very good Bechamel
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Cook this with the app: pantry check, scaling, and the assistant.