Fowl A La Hollandaise Recipe

Our courtier walks from dish to dish,

Tastes from his friends of _fowl_ and fish,

Tells all their names, lays down the law,

"Que ca est bon." "Ah! goutez ca."

POPE.



Make a forcemeat of grated bread, half its quantity of minced suet, an

onion, or a few oysters and some boiled parsley, season with pepper,

salt, and grated lemon-peel, and an egg beaten up to bind it. Bone the

breast of a good sized young fowl, put in the forcemeat, cover the fowl

with a piece of white paper buttered, and roast it half an hour; make a

thick batter of flour, milk, and eggs, take off the paper, and pour some

of the batter over the fowl; as soon as it becomes dry, add more, and do

this till it is all crusted over and a nice brown color, serve it with

melted butter and lemon pickle, or a thickened brown gravy.

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