Recipes > Meat > Wild Fowl with Bigarade Sauce

Wild Fowl with Bigarade Sauce

Instructions

Roast a couple of wild fowl, cut off flesh from each side of the breast, and from sides under the wings. Score the skin, and dish the fillets in a circle with a little Bigarade sauce poured over them.

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Source

Dressed Game and Poultry la Mode (1888).


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