Roast Fowl with Tomato Sauce

Ingredients

• Choose a fine fowl
• stuff it with butter
• mixed with the juice of a lemon
• a little salt
• salt and pepper
• slices of lemon
• wrap up in slices of bacon
• a buttered sheet of paper

Method

1. 1

   Stuff the fowl with butter, lemon juice, and salt.

2. 2

   Rub the breast with lemon juice, sprinkle with salt and pepper, lay lemon slices on top, wrap in bacon and paper, roast for about an hour, remove bacon, and serve with tomato sauce.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 30. The excerpt below is the record exactly as published.

Roast fowl with tomato sauce. Carpes frites. Fried carp. Choux de Bruxelles au beurre. Brussels sprouts with butter. Biscuit glacé au chocolat. Savoy or sponge cake glazed with chocolate. : Robert sauce. Brown some slices of onion in butter, and add a little flour. Moisten with stock, white wine, and a few drops of vinegar, boil for half an hour, skim off all grease, season with salt and pepper, stir in a teaspoonful of mustard, and serve. Roast fowl with tomato sauce. Choose à fine fowl, stuff it with butter mixed with the juice of a lemon and a little salt, truss as if for boiling. Rub the breast with lemon juice, sprinkle with salt and pepper, lay slices of lemon on it, with no peel or pips, wrap up in slices ot bacon and a buttered sheet of paper

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