Fowl a la Villeroi
From The thorough good cook, 1895
Serves 1
A capon requires about an hour.
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 142. The excerpt below is the record exactly as published.
Fowl a la Villeroi. Take a fine fowl, which may be known to connois- seurs by a skin of bluish hue marbled with grey. Having been emptied and singed, let it be trussed, the legs turned doAvn outwards ; inside the body introduce a small quantity of butter kneaded with salt and lemon-juice. Put the fowl into an oval stew-pan, Avith a layer of fat bacon ; next pour some poele over it. Things which are poele, requiring to preserve their whiteness, are not to be kept on the fire so long as others. It requires only three-quarters of an hour
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Cook this with the app: pantry check, scaling, and the assistant.