Fowls a la Mayonnaise
From Modern cookery, in all its branches, 1884
Serves 1
An English salad-dressing can be used instead of mayonnaise.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 259. The excerpt below is the record exactly as published.
FOWLS A LA MAYONNAISE. Carve with great nicety a couple of cold roast fowls ; place the inferior joints, if they are served at all, close together in the middle of a dish, and arrange the others round and over them, piling them high in the centre Garnish them with the hearts of young lettuces cut in two, and hard-boiled eggs, halved lengthwise. At the moment of serving, pour over the fowls a well-made mayonnaise sauce
Cook this with the app: pantry check, scaling, and the assistant.