Wild Fowl with Bigarade Sauce
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 35. The excerpt below is the record exactly as published.
Wild Fowl with Bigarade Sauce. Roast a couple of wild fowl, cut off flesh from each side of the breast, and from sides under the wings. Score the skin, and dish the fillets in a circle with a little Bigarade sauce
Cook this with the app: pantry check, scaling, and the assistant.