Fowl with Savory Crumbs

Ingredients

• the fowl
• a large tablespoonful of white breadcrumbs
• a lump of butter the size of a big walnut
• pepper to taste
• salt to taste
• a teaspoonful of finely minced chives
• a teaspoonful of well washed and minced tarragon

Method

1. 1

   Wash the fowl inside with cold water and dry.

2. 2

   Place the liver and shallot inside.

3. 3

   Mix breadcrumbs, butter, pepper, salt, chives, and tarragon, and put into the bag with the bird.

4. 4

   Cook gently for 65 minutes, then serve on a hot dish.

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 30. The excerpt below is the record exactly as published.

salt to taste, a sprinkling of flour, and a small tumbler of water, or, better still, if to hand, good white veal or chicken stock. Place bag on broiler or gas broiler. Cook gently for do minutes. Fowl. — Savory crumbs. Wash the fowl out well inside with plenty of cold water. Dry well, put the liver and a small shallot inside the bird. Have ready a large tablespoonful of white breadcrumbs. Add to them a lump of butter the size of a big walnut, pepper and salt to taste, a teaspoonful of finely minced chives

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