Recipe or source entry
Fillets of Fowls with Asparagus Peas
Trim the fillets of fowls, and finish them as in the preceding case; and when done, roll them in a little supreme sauce; dish them up alternately with similar pieces of red tongue; fill the centre of the entree with dressed asparagus peas; pour some of the sauce round the base, and serve.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter14/fowl-aspargus.html- Legacy revision
8531e8373e9b- Source checksum
27a1d36a5b012197c0a49034333e8f56397e4d6dc6a68fcde0fd4dac4eac3e8f- Legacy text checksum
9f46e4842441070e3ca1776c91b99c6ea19c837a107c0bdbd510711b773b1e2f
Cite this page
Fillets of Fowls with Asparagus Peas. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter14/fowl-aspargus.html