Grillade of Cold Fowls

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
For variation
For frying instead of broiling
Instructions (7)
  1. Carve and soak the remains of roast fowls as for the fritot which precedes.
  2. Wipe them dry.
  3. Dip them into clarified butter.
  4. Then dip them into fine bread-crumbs.
  5. Broil them gently over a very clear fire.
Variation
  1. Mix a little finely-minced lean of ham or grated lemon-peel, with a seasoning of cayenne, salt, and mace, with the crumbs to vary this dish agreeably.
Alternative preparation
  1. When fried instead of broiled, the fowls may be dipped into yolk of egg instead of butter; but this renders them too dry for broiling.
Original Text
GRILLADE OF COLD FOWLS. Carve and soak the remains of roast fowls as for the fritot which precedes, wipe them dry, dip them into clarified butter, and then into fine bread-crumbs, and broil them gently over a very clear fire. A little finely-minced lean of ham or grated lemon-peel, with a seasoning of cayenne, salt, and mace, mixed with the crumbs will vary this dish agreeably. When fried instead of broiled, the fowls may be dipped into yolk of egg instead of butter; but this renders them too dry for broiling.
Notes
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