Scallops of Fowl au Bechamel (Entrée) from Modern Cookery for Private Families by Eliza Acton
Raise the flesh from a couple of fowls as directed for cutlets in the foregoing receipt, and take it as entire as possible from either side of the breast; strip off the skin, lay the fillets flat, ...
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Ingredients
- butter
- fowl
- clarified butter
- fine salt
- breast
- scallops
- fowls
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