Mauviettes à la Favre

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Time
Cook: 15 min Total: 15 min
Yield
1.0 guest
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (12)
Instructions (12)
  1. Bone the larks.
  2. Put a large oyster into each bird.
  3. Truss the latter into shape for roasting.
  4. Skewer a slitted slice of fat bacon over each little breast.
  5. Place each bird on a well-washed and fried mushroom.
  6. Season the birds and mushrooms with black pepper, salt, and a morsel of butter.
  7. Cook the birds and the mushrooms on a buttered baking tin in the oven for fifteen minutes.
  8. Have ready little rounds of buttered toast, seasoned with pepper and salt.
  9. Set each round of toast on a paper case previously oiled and fried.
  10. Place the mushrooms and the birds on this toast.
  11. Pour a little maître d'hôtel butter mixed with the warmed oyster liquor over each bird.
  12. Serve with seasoned watercress in the centre, one bird per guest.
Original Text · last edited 4 days ago
Mauviettes à la Favre.—Bone the larks, put a large oyster into each bird, truss the latter into shape for roasting, skewering a slitted slice of fat bacon over each little breast, and place each on a well- washed and fried mushroom. Previously seasoned with black pepper, salt, and a morsel of butter; cook the birds and the mushrooms on a buttered baking tin in the oven for fifteen minutes; have ready little rounds of buttered toast, seasoned with pepper and salt, set each of these on a paper case previously oiled and fried, then place the mushrooms and the birds on this toast. Pour a little maître d'hôtel butter mixed with the warmed oyster liquor over each bird, and serve with seasoned watercress in the centre, one bird per guest.
Notes
—