Cutlets of Fowls, Partridges, or Pigeons (Entrée) from Modern Cookery for Private Families by Eliza
Take closely off the flesh of the breast and wing together, on either side of the bone, and when the large fillets, as they are called, are thus raised from three birds, which will give but six cut...
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Ingredients
- butter
- rich brown gravy
- cayenne
- pounded mace
- espagnole
- breast
- clarified butter
- eggs
- salt
- bread-crumbs
- pale
- wings
- fowl
- sippets of bread
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