Poultry a la Mode
From Dressed game and poultry à la mode, 1888
Presented as published in 1888. 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 Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 13. The excerpt below is the record exactly as published.
a small lump of fresh butter, a little piece of truffle, pepper and salt, and a tablespoonful of thick cream. Truss each lark, and wrap it in a slice of fat bacon ; cover it POULTRY A LA MODE. 29 with puff paste rolled out to the thickness of a quarter of an inch, and shape it neatly ; put the puffs in a buttered tin, and bake in a brisk oven for ten minutes. Leveret a la Minute. Skin, draw, and cut a leveret into joints ; toss in a saucepan with butter, salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.