French and Other Receipts for Minced Fowl (Entrée) from Modern Cookery for Private Families by Eliza
Raise from the bones all the more delicate parts of the flesh of either cold roast, or of cold boiled fowls, clear it from the skin, and keep it covered from the air until it is wanted for use. Boi...
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Cooking tools:
- Chef's knife
- Cutting board
- Stockpot
- Saucepan
- Skillet
Ingredients
- cream
- butter
- flour
- pounded mace
- lemon-rind
- fowl
- hard-boiled eggs
- salt
- white pepper
- cayenne
- lemon-juice
- pale sippets of fried bread
- milk
- eggs
- white sauce
- poached eggs
- fine bread-crumbs
- guinea-fowl
- clarified butter
- water
- fowls
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