Another Way to Prepare Fowl

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

For the sauce

some benshamelle

For thickening

flour and water ↝ Flour, 00 [Cereal Grains and Pasta]
flour and water ↝ Water, tap [Tap water]

For enriching the sauce

a leason of two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (3)

Cut the fowl as above.
Add some benshamelle to the fowl.
Alternatively, instead of thickening with flour and water, add a liaison of two eggs five minutes before serving.

Original Text

Another Way.

Cut the fowl as above, and add to it some benshamelle; or, instead of thickening with flour and water as the above, add, five minutes before it is to be served up, a leason of two eggs.

Notes

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