Fowl, to Roast a la Servante

Ingredients

• the liver
• parsley
• shalots
• butter
• pepper
• salt
• basil
• slices of lard
• bread crumbs
• a chopped anchovy
• a few capers
• three spoonfuls of broth
• nutmeg

Method

1. 1

   Prepare the fowl for roasting, make a forcemeat with liver, parsley, shallots, butter, pepper, salt, and basil.

2. 2

   Stuff the fowl, roast wrapped in lard and paper.

3. 3

   Baste with yolks of eggs and melted butter, sprinkle with breadcrumbs, and roast to a fine yellow.

4. 4

   Make a sauce with butter, anchovy, capers, flour, broth, nutmeg, pepper, and salt.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 224. The excerpt below is the record exactly as published.

OWLS, to Roast a la Ser- vante. — Prepare a fowl for roasting, and make a forcemeat with the liver, parsley, shalots, butter, pepper, salt, and basil. Stuff the fowl with this ; roast it, wrapped in slices of lard and paper. When three parts done, take off the lard and paper ; baste it all over with the yolks of eggs beaten up with melted butter ; freely sprinkle bread crumbs over it ; roast to a fine yellow. Make a sauce with butter, a chopped anchovy, a few capers, flour, three spoonfuls of broth, nutmeg

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