Fowl a la Menehout

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 (12)

the bones out of the legs and wings ↝ Chicken, wing, meat and skin, raw [Poultry Products]
chopped parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
eschallots
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
yolk of egg ↝ Egg, yolk only, raw [Eggs and omelets]
breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a cullis sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
ketchup ↝ Ketchup [Tomato-based condiments]
lemon-pickle ↝ Pickles, dill [Olives, pickles, pickled vegetables]

Instructions (9)

Take the bones out of the legs and wings, and draw them in.
Split the fowl from the top to the bottom of the back.
Skewer it down close.
Pass it with chopped parsley, thyme, and eschallots, pepper, salt, and lemon juice.
When three parts done put it on a dish.
When cold wash it with yolk of egg with a paste brush.
Strew breadcrumbs over.
Broil gently till done and of a light brown colour.
Serve it up with a cullis sauce under, with ketchup and lemon-pickle mixed in it.

Original Text

Fowl a la Menehout.

Take the bones out of the legs and wings, and draw them in; then split the fowl from the top to the bottom of the back, skewer it down close, pass it with chopped parsley, thyme, and eschallots, pepper, salt, and lemon juice. When three parts done put it on a dish, and when cold wash it with yolk of egg with a paste brush, strew breadcrumbs over, and broil gently till done and of a light brown colour. Serve it up with a cullis sauce under, with ketchup and lemon-pickle mixed in it.

Notes

—