747. BLACK GAME, A LA MONTAGNARDE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (7)
  1. Cut off the legs and wings, tuck the thighs inside the birds, and split them down the back.
  2. Season well with pepper and salt.
  3. Rub them over with a paste-brush dipped in clarified butter.
  4. Broil them carefully on a gridiron, over a clear fire perfectly free from smoke.
  5. Alternatively, place the birds in a baking-dish or saucepan with a piece of butter; set them to bake in the oven, and baste them frequently.
  6. When done glaze them nicely, and dish them up with a border of potato croquettes.
  7. Pour under them some Poivrade sauce (No. 29), finished with a piece of anchovy butter and some lemon-juice.
Original Text
747. BLACK GAME, A LA MONTAGNARDE. CUT off the legs and wings, tuck the thighs inside the birds, and split them down the back; season well with pepper and salt, rub them over with a paste-brush dipped in clarified butter, and then broil them carefully on a gridiron, over a clear fire perfectly free from smoke; or place the birds in a baking-dish or saucepan with a piece of butter; set them to bake in the oven, and baste them frequently. When done glaze them nicely, and dish them up with a border of potato croquettes, and then pour under them some Poivrade sauce (No. 29), finished with a piece of anchovy butter and some lemon-juice.
Notes
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