Home › The Principles of Cookery › Fowl, Grillade Of

Fowl, Grillade Of

Score deeply the legs of a cold roast fowl or of any kind of game; and cover them thickly with a sauce prepared by mixing two spoonfuls of salad-oil, a spoonful of chutney, a spoonful of anchovy, a spoonful of mustard, and a little cayenne. Let them lie in this for an hour or two; then grill them over a strong, clear fire to a bright brown colour, and serve them very hot. Send either dry toasts or rusks or piquante sauce to table with them.