Escalopes of Fowl and Cucumber

Thumbnail of Escalopes of Fowl and Cucumber recipe

Remove the fillets from two fowls, simmer them in a little clarified butter and salt, until they become white and are done through; they must then be drained, cut into collops, put into some ready prepared cucumber ragout, No. 109, made hot, and piled up in the centre of the dish, garnished round with fleurons or potato croquets, and served.

No. 617