Small Birds Roasted à l’Italienne
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 115. The excerpt below is the record exactly as published.
Small birds roasted à l’Italienne. Wrap up the birds in slices of bacon, and fix them on to a skewer with a thin slice of fried bread and an equally thin slice of fried hàam between each: bird ; roast before a quick fire, baste with melted butter, and when they have been on the spit a few minutes, sprinkle them lightly with salt and bread-crumbs
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