Grives ou Merles à la Bonne-Femme

Name: Grives ou Merles à la Bonne-Femme
Yield: 1 servings
Ingredients: one oz. of very small dice of salted breast of bacon; two-thirds oz. of butter per bird; some square croûtons fried in butter; a few drops of brandy

From A guide to modern cookery, 1909

Serves 1

Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 347. The excerpt below is the record exactly as published.

GRIVES OU MERLES A LA BONNE-FEMME Cook the birds in butter, with one oz. of very small dice of salted breast of bacon to each bird. Put them into a hot cocotte with two-thirds oz. of butter per bird; heat; add some square crotitons fried in butter; sprinkle with the saucepan-swillings, which should be a few drops of brandy

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