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John and Henry Locke cookery archive, item 1, 1852
Page 21
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Entrees de Volaille. Entrees of Poultry Entrees de dinde, or Turkey Fillets de dinde ala Bechamel Cut the Breast of a turkey into fillets lard them. chop the other parts of the turkey to pieces put it in a stewpan with plenty of chopt ham, a few white onions sliced 3 blades of mace a handfull of white pepper corns and a lump of fresh butter. let it sweat down for 10 minuites Just cover it with veal stock. lay on the fillets cover them with fat bacon slices and gently stew them. when done take them out. thicken the gravy add a handful of ground sweet almonds and four yolks of eggs, raw. boil and rub through a sieve. put it back in the pan add half a pint of Cream, and fillets. make hot shake the pan occasionally. dish up, use rice. at Corners, ornamented.
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Entrees de Volaille. Entrees of Poultry Entrees de dinde, or Turkey Fillets de dinde ala Bechamel Cut the Breast of a turkey into fillets lard them. chop the other parts of the turkey to pieces put it in a stewpan with plenty of chopt ham, a few white onions sliced 3 blades of mace a handfull of white pepper corns and a lump of fresh butter. let it sweat down for 10 minuites Just cover it with veal stock. lay on the fillets cover them with fat bacon slices and gently stew them. when done take them out. thicken the gravy add a handful of ground sweet almonds and four yolks of eggs, raw. boil and rub through a sieve. put it back in the pan add half a pint of Cream, and fillets. make hot shake the pan occasionally. dish up, use rice. at Corners, ornamented.
Szathmary Culinary Manuscripts and Cookbooks
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