Fowl, Grillade of

Ingredients

• joints of cold roast fowl
• yolk of egg
• bread-crumbs
• grated ham
• lemon-peel
• mace
• salt
• cayenne
• clarified butter

Method

1. 1

   Soak joints of cold roast fowl as for Fritot, and fry or boil.

2. 2

   If fried, dip into yolk of egg, then into bread-crumbs mixed with grated ham, lemon-peel, mace, salt, and cayenne.

3. 3

   Broil over a clear fire, dip first into clarified butter, then into the bread-crumbs.

4. 4

   Wipe the fowl dry after soaking before dipping in butter.

5. 5

   Time: one hour to soak.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 540. The excerpt below is the record exactly as published.

Fowl, Grillade of.— Soak joints of cold roast fowl as for Fritot, and fry or boil. If fried, the}' should be first dipped into yolk of egg, and then into bread-crumbs, in which grated ham and lemon-peel, with a seasoning of mace, salt, and cayenne, ha^•e been mixed. BroU over a clear fire, and dip first into clarified butter

Cook this with the app: pantry check, scaling, and the assistant.