Home › The Principles of Cookery › FOWL (a la Tartare)

FOWL (a la Tartare)

Split open a large fowl into halves, and press it flat into a dish of clarified butter, the feet having been previously taken off and the legs bent in. In ten minutes fry it in butter a pale brown, cool, then cover with fine bread-crumbs and beaten egg. Dip the fowl once more into the clarified butter and broil over a slow fire, taking care that it does not burn. It should be turned often. Serve with a brown gravy, flavoured with lemon-juice, and send sauce a la Tartare (see TARTAR SAUCE) to table in a tureen. Time, twenty minutes to broil. Probable cost, 3s. 6d. Sufficient for four persons.