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Take a fowl and blanch it, also a fine sweet bread, parboil them, then cut off in smooth well shaped slices, all the white part of the fowl, and slice the sweetbread in similar pieces, place them together in a fine well-flavoured veal gravy; when done, serve neatly in the dish, and pour over a fine white sauce, any that may be approved, the remainder of the fowl must be cut up in small joints or pieces, not separated from the bone, and fried to become brown, then place them in a stew-pan with forcemeat balls, truffles, and morels; pour over half or three quarters of a pint of beef gravy, and simmer till finished; a little mushroom ketchup, or lemon-pickle may be added; in this manner two very nice entrées may be formed.
Having cleaned the fish, and cut off the fins, dredge them with flour. Have ready some beaten yolk of egg, and in a separate dish some grated bread crumbs. Dip each fish into the egg, and then strew them with bread crumbs. Prepare some melted butter with a spoonful of mushroom-catchup and a spoonful of lemon-pickle stirred into it. Send it to table in a sauce-boat to eat with the fish.
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