Potted Fowl and Tongue

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
main ingredients
seasoning
Instructions (6)
  1. Pare off all the meat from a roast fowl.
  2. Chop and pound the fowl meat thoroughly with about one pound of boiled red tongue or dressed ham.
  3. Add six ounces of clarified fresh butter, three ounces of good glaze (made with the bones of the fowl), and a ragout-spoonful of good Béchamel sauce (No. 5).
  4. Season with Cayenne pepper, nutmeg, and salt.
  5. When the whole has been thoroughly mixed by pounding, rub the produce through a fine wire-sieve.
  6. Finish this as directed for the potted pheasant.
Original Text
POTTED FOWL AND TONGUE. PARE off all the meat from a roast fowl, chop and pound it tho- roughly with about one pound of boiled red tongue or dressed ham; add six ounces of clarified fresh butter, three ounces of good glaze (made with the bones of the fowl), and a ragout-spoonful of good Béchamel sauce (No. 5); season with Cayenne pepper, nutmeg, and salt; and when the whole has been thoroughly mixed by pounding, rub the produce through a fine wire-sieve, and then finish this as directed for the potted pheasant.
Notes
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