Fried Turkey a la Bearnaise
From The Swedish, French, American cook book, 1918
Serves 2
Serve with bearnaise sauce on the side.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 312. The excerpt below is the record exactly as published.
urkey is left over from the meal before, cut in pieces, form in cutlets, remove the bone, make the cutlets all the same size, and trim so that they are all the same shape. Dip in egg and bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.