Mauvlettes a la Favre
From The "Queen" cookery books: Entrees, 1901
Serve with seasoned watercress.
Presented as published in 1901. 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 "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 51. The excerpt below is the record exactly as published.
Mauvlettes a la Favre. — Bone the larks, put a large oyster into each bird, truss the latter into shape for roasting, skewering a slitted slice of fat bacon over UNCLASSED ENTRIES 105 each little breast, and place each bird on a well- washed and dried mushroom, previously seasoned with black pepper, salt, and a morsel of butter ; cook the birds and the mushrooms on a buttered baking tin in the oven for fifteen minutes ; have ready little rounds of buttered toast
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