Breasts of Fowl Larded
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat the oven to 350°F (175°C).
Season the breasts of fowl with salt and pepper.
Lard the breasts with strips of fat.
Place the larded breasts in a roasting pan.
Roast and serve
Roast in the oven for about 30-40 minutes, or until cooked through.
Let rest before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Breasts of fowl
- Provide the lean meat that is the main component of the dish.
- Lard
- Strips of fat threaded through the breasts add moisture and richness during roasting.
The step that matters
Roast until cooked through. Lean poultry breast dries out quickly in dry oven heat. Cooking only until it is cooked through, then letting it rest, keeps the meat juicier.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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