Breasts of Fowl Larded
Ingredients
Directions
Lard the breasts of fowl.
Glaze the larded breasts.
Serve with an emince.
Recipe from a historical cookbook (Internet Archive).
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.
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