Grillade of Cold Fowls
From Modern cookery, in all its branches, 1884
Serves 2
Fried instead of broiled, use yolk of egg instead of butter, but this may render them too dry.
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.
GRILLADE OF COLD FOWLS. Carve and soak the remains of roast fowls as for the fritot which precedes, wipe them dry, dip them into clarified butter, and then into fine bread-crumbs, and broil them gently over a very clear fire. A j/ittle finely-minced lean of ham or grated lemon-peel, with a season- ing of cayenne, salt, and mace
Cook this with the app: pantry check, scaling, and the assistant.