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John and Henry Locke cookery archive, item 1, 1852
Page 32
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Entrees de faisan et Perdrix. Made dishes of Pheasant & Partridge Fillets to be Larded: Fricandeux - do Roulard do Stewd - Braised Gallantine Compote all these dishes to have a Brown cullis Highly seasoned with plenty of port wine and Jelly in, also sweet sauce in boats Proceed as other dishes were before. _____ Entrees de Sièvre, or Hare Hare ala Braize Bone a hare. chop the Liver and mix it with a handfull of chopt suet a handfull of bread crumbs a lump of butter two spoonfulls of cream, chopt herbs and spices and two eggs. mix all with a spoonfull of Red Currant Jelly
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Entrees de faisan et Perdrix. Made dishes of Pheasant & Partridge Fillets to be Larded: Fricandeux - do Roulard do Stewd - Braised Gallantine Compote all these dishes to have a Brown cullis Highly seasoned with plenty of port wine and Jelly in, also sweet sauce in boats Proceed as other dishes were before. _____ Entrees de Sièvre, or Hare Hare ala Braize Bone a hare. chop the Liver and mix it with a handfull of chopt suet a handfull of bread crumbs a lump of butter two spoonfulls of cream, chopt herbs and spices and two eggs. mix all with a spoonfull of Red Currant Jelly
Szathmary Culinary Manuscripts and Cookbooks
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