1111. WHEATEARS IN CASES, WITH FINE-HERBS.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
For the filling
Instructions (5)
  1. Cut the legs off the wheatears.
  2. Chop some truffles, mushrooms, and one shallot.
  3. Fry these in a sautapan with two pats of butter.
  4. Season with pepper and salt, and grated nutmeg.
  5. Add a spoonful of sauce, two yolks of eggs, the juice of half a lemon, a small
Original Text
1111. WHEATEARS IN CASES, WITH FINE-HERBS. THESE are in season in August, and are seldom exposed for sale in the London markets: they are more plentiful at Brighton, being chiefly caught in the neighbourhood: wheatears are not more than two-thirds of the size of larks, but when in good condition, are unctuous as to resemble small lumps of butter, and are esteemed by epicures as very choice eating. Cut the legs off the wheatears, chop some truffles, mushrooms, and one shallot, and fry these in a sautapan with two pats of butter; season with pepper and salt, and grated nutmeg; then add a spoonful of sauce, two yolks of eggs, the juice of half a lemon, a small
Notes
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