Poule de Prairie Rotie (Roast Prairie Hens)
From Little French dinners, 1898
Presented as published in 1898. 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 Little French dinners (1898) by Eveleen De Rivaz, page 14. The excerpt below is the record exactly as published.
Poule de Prairie Rotie (Roast Prairie Hens). — Lard the breasta of two or more prairie hens and roaat them at a moderate fire for about half an hour, basting them frequently. Serve with bread sauce and plain gravy
Cook this with the app: pantry check, scaling, and the assistant.