Minced and Grilled Fowl

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (5)
Instructions (3)
  1. Cut off the legs of a roast fowl, trim and score them over on both sides, and season them with pepper and salt.
  2. Cut the meat of the breast, &c., into fine shreds, and put this into a small stewpan, with a little Béchamel sauce (No. 5).
  3. When about to send to table broil the legs of fowl over a clear fire, glaze them, and having previously warmed the mince, pour it out into the centre of the dish, place the legs upon it, and serve.
Original Text
MINCED AND GRILLED FOWL. Cut off the legs of a roast fowl, trim and score them over on both sides, and season them with pepper and salt; then cut the meat of the breast, &c., into fine shreds, and put this into a small stewpan, with a little Béchamel sauce (No. 5). When about to send to table broil the legs of fowl over a clear fire, glaze them, and having previously warmed the mince, pour it out into the centre of the dish, place the legs upon it, and serve.
Notes
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