Grillade of Cold Fowls
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- remains of roast fowls
- clarified butter
- fine bread-crumbs
- a little lean ham
- a little lemon-peel
- cayenne
- salt
- mace
Instructions
- Carve the remains of roast fowls and soak them as for a fritot.
- Wipe them dry.
- Dip them into clarified butter.
- Dip them into fine bread-crumbs.
- If desired, mix finely minced lean ham or grated lemon-peel with the crumbs, along with cayenne, salt, and mace.
- Broil them gently over a very clear fire.