Pullet a la Memorancy

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 (11)
Instructions (11)
  1. Bone the pullet, leaving the legs and wings on.
  2. Season the inside with pepper, salt, and beaten spice.
  3. Put a light forcemeat into it.
  4. Sew it up.
  5. Truss it as for roasting.
  6. Set it with hot water.
  7. Lard it neatly.
  8. Roast it gently with a veal caul over.
  9. When it is done, take off the caul.
  10. Glaize the larding.
  11. Serve it up with white ragooed sweetbreads round it, or with strong cullis or plain benshamelle.
Original Text
Pullet a la Memorancy. Bone it, leaving the legs and wings on; then season the inside with pepper,[116] salt, and beaten spice. Put a light forcemeat into it, sew it up, truss it as for roasting, set it with hot water, lard it neat, and roast it gently with a veal caul over. When it is done, take off the caul, glaize the larding, and serve it up with white ragooed sweetbreads round it, or with strong cullis or plain benshamelle.
Notes
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