Miroton à la Tartare

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904

Source: The "Queen" cookery books. No. 4. Entree
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (4)

underdone meat ↝ Pheasant, raw, meat only [Poultry Products]
liquefied butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
fine breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a rich tartare sauce ↝ Tartar sauce [Mayonnaise]

Instructions (3)

Dip some neat pieces of underdone meat in liquefied butter, and then into fine breadcrumbs.
Broil it gently till nicely browned.
Serve it with a rich tartare sauce in a boat.

Original Text · last edited 4 days ago

Miroton à la Tartare.—Dip some neat pieces of underdone meat in liquefied butter, and then into fine breadcrumbs, and broil it gently till nicely browned, when you serve it with a rich tartare sauce in a boat.

Notes

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