A Marinade of Fowls – a French Recipe from the 1800s

MARINADE OF FOWLS Original Recipe: Take a pair of fowls, skin and cut them up. Wash them in lukewarm water. Drain them, and put them into a stew-pan with some butter. Season them to your taste with salt, pepper, and lemon-juice. Add parsley, onions, and a laurel leaf. Moisten them with warm water, and let […]



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