Kid a la Foulette

Ingredients

• a very young Kid
• milk-and-water to cover
• 2oz. of butter
• 1 table-spoonful of flour
• 1 pint of clear veal stock
• a bunch of parsley
• 1/2 blade of mace
• a dozen button-mushrooms
• season to taste with salt and pepper
• the yolk of an egg
• 1 table-spoonful of cream

Method

1. 1

   Soak the Kid in milk-and-water, dry, bind with bacon, and roast.

2. 2

   Cut meat from the back, mix butter and flour, pour in stock, add parsley, mace, mushrooms, and back meat; season and stew for an hour.

3. 3

   Strain sauce, boil until thickened, stir in egg yolk and cream, pour over Kid, garnish with lemon and parsley.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 183. The excerpt below is the record exactly as published.

Kid a la Foulette.— Procure a very young Kid, put it in a deep dish with milk-and-water to cover, and soak for several hours. Dry the Kid, bind it round with some thin strips of fat bacon, and roast in front of a clear fire. When nearly cooked, take the Kid up and cut off the meat from the back into one or two pieces. Mix 2oz. of butter with 1 table-spoonful of flour in a stewpan, pour in 1 pint of clear veal stock, add a bunch of parsley, | blade of mace, a dozen button-mushrooms, and the pieces of meat from the back of the Kid ; season to taste with salt and pepper, and stew gently at the side of the fire for nearly an hour. Afterwards take out the pieces of meat and place them on a hot dish ; strain the sauce, return it to the stewpan, and boil quickly until reduced and thickened. Move the sauce to the side of the fire, put in the mushrooms again, and when it has slightly cooked stir in the yolk of an egg beaten up together with 1 table-spoonful of cream

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