Fowl a la Verez
From Wholesome cookery, 1887
Partridges and pheasants can be dressed in this manner.
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 39. The excerpt below is the record exactly as published.
owl « a la Verez.” Cut up a chicken as for a fricassee ; fry it in butter, then add slices of Spanish onions and slices of tomato
Cook this with the app: pantry check, scaling, and the assistant.