Salad of Game a la Francatelli
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 7. The excerpt below is the record exactly as published.
Salad of Game a la Francatelli. Boil eight eggs hard ; shell them, and cut a thin slice off the bottom of each, cut each into four lengthwise. Make a very thin flat border of butter about one inch from the edge of the dish the salad is to be served on, fix the pieces of egg upright close to each other, the yolk outside, or alternately the white and yolk, lay in the centre a layer of fresh salad, and, having cut a freshly roasted young grouse
Cook this with the app: pantry check, scaling, and the assistant.