1106. FILLETS OF WILD FOWL, A LA PROVENCALE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (3)
Instructions (4)
  1. Prepare the fillets as above
  2. Dish them up in the same manner
  3. Pour some Provençale sauce (No. 25), to which has been added a glass of Madeira, over the entrée
  4. Serve
Original Text
1106. FILLETS OF WILD FOWL, A LA PROVENCALE. PREPARE the fillets as above, dish them up in the same manner, pour some Provençale sauce (No. 25), to which has been added a glass of Madeira, over the entrée, and serve.
Notes
—