Fillets of Fowl Larded, and Mushrooms
Ingredients
Directions
Lard the fillets of fowl with strips of fat.
Sauté the mushrooms in a pan until tender.
Serve the larded fillets with the sautéed mushrooms on top.
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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