Fowl, “Poulet à la Crapaudine.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

Fowl ↝ Guinea hen, meat only, raw [Poultry Products]
Grouse ↝ Ruffed Grouse, breast meat, skinless, raw [Poultry Products]
pigeons ↝ Squab, (pigeon), meat only, raw [Poultry Products]

for serving

mushroom sauce ↝ Mushrooms, raw [Other vegetables and combinations]
Mustard Sauce for Herrings ↝ Mustard greens, raw [Vegetables and Vegetable Products]

Instructions (4)

When a fowl is wanted quickly, it may be split, egged and bread-crumbed, and broiled, or cooked on a toaster before the fire.
Grouse is excellent and broils quickly and well this way; pigeons also, especially in Italy.
If the fire is too hot, cook them in the oven.
If for breakfast serve dry; if for luncheon, mushroom sauce is boat is good with this dish (see Sauces for Poultry); or make Mustard Sauce for Herrings (see Sauces for Fish) and serve in a sauce-boat with this fowl.

Original Text

Fowl, “Poulet à la Crapaudine.”
When a fowl is wanted quickly, it may be split, egged and bread-crumbed, and broiled, or cooked on a toaster before the fire. Grouse is excellent and broils quickly and well this way; pigeons also, especially in Italy.
If the fire is too hot, cook them in the oven.
If for breakfast serve dry; if for luncheon, mushroom sauce is boat is good with this dish (see Sauces for Poultry); or make Mustard Sauce for Herrings (see Sauces for Fish) and serve in a sauce-boat with this fowl.

Notes

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