Larded Breasts

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
for larding
to serve with
Instructions (5)
  1. Lard the breasts lengthwise with strips of fat bacon about four inches long and a quarter of an inch square, seasoned with pepper and salt and chopped parsley.
  2. Truss the breasts for boiling.
  3. Braise the breasts as in the foregoing case.
  4. When done, dish them up with a purée of onions à la Soubise poured over them.
  5. Send to table.
Original Text
THESE should be larded through the breasts, lengthwise, with strips of fat bacon about four inches long and a quarter of an inch square, seasoned with pepper and salt and chopped parsley; they must be afterwards trussed for boiling, then braized as in the foregoing case; when done, dish them up with a purée of onions à la Soubise (No. 119) poured over them, and send to table.
Notes
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