Wild Fowl with Bigarade Sauce

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (2)
Instructions (4)
  1. Roast a couple of wild fowl.
  2. Cut off flesh from each side of the breast, and from sides under the wings.
  3. Score the skin.
  4. Dish the fillets in a circle with a little Bigarade sauce poured over them.
Original Text
Wild Fowl with Bigarade Sauce. Roast a couple of wild fowl, cut off flesh from each side of the breast, and from sides under the wings. Score the skin, and dish the fillets in a circle with a little Bigarade sauce poured over them.
Notes
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