Recipe or source entry
Black Game a la Royale
Truss and lard closely a black cock or gray hen; roast or braize it, and when done, and dished up, garnish with a white ragout and a border of rissolettes made with game.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter10/black-game.html- Legacy revision
8531e8373e9b- Source checksum
0d0baba2bd447f8a0d90b347c829f9cbdaecd7e6434840b3f1072bc48bcc1f21- Legacy text checksum
319e17c0301ffeacdf131e4fc05214fcc91d13489d342583b0ec5f1e446dd7c6
Cite this page
Black Game a la Royale. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter10/black-game.html