Wings and Legs of Fowls with Colours

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 (10)
Instructions (10)
  1. Cut the legs from a good-sized fowl and the wings as large as possible, leaving no breast bone.
  2. Fill the cavities with light forcemeat and sew them up neatly.
  3. Blanch them, drain them dry.
  4. Wash the tops with raw white of egg.
  5. Lay a small quantity of forcemeat on it, and work a sprig with slips of lean ham and white and yellow omlets of eggs.
  6. Put them into a stewpan with a little stock.
  7. Cover the pan close and stew them gently till done and the liquor nearly reduced.
  8. When they are to be served up, put under a cullis boiled almost to a glaize.
Serving Cold
  1. They may be done in the same manner and served up cold.
  2. Or put round them savory jelly, instead of cullis, for an ornamental supper.
Original Text
Wings and Legs of Fowls with Colours. Cut the legs from a good-sized fowl and the wings as large as possible, leaving no breast bone; then fill the cavities with light forcemeat, sew them up neat, blanch them, drain them dry, wash the tops with raw white of egg, and lay a small quantity of forcemeat on it, and work a sprig with slips of lean ham and white[113] and yellow omlets of eggs. Then put them into a stewpan with a little stock, cover the pan close, and stew them gently till done and the liquor nearly reduced. When they are to be served up, put under a cullis boiled almost to a glaize. N. B. They may be done in the same manner and served up cold; or put round them savory jelly, instead of cullis, for an ornamental supper.
Notes
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