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.

Print

Print recipe/article only

Source

Dressed Game and Poultry à la Mode (1888).