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Battered Pullet

Poultry
Historic

Stuffed pullet basted with batter while roasting, to form a crust (Mollard 1802).


Original Receipt in 'The Art of Cookery Made Easy and Refined' By John Mollard (Mollard 1802)

PULLET ROASTED WITH BATTER.
Bone and force the pullet with good stuffing or forcemeat, paper it and put it to roast; when half done take oft' the paper, and baste the fowl with a little light batter; let it dry. Baste it again, so repeating till it is done and nicely crusted over; then serve it up with benshamelle [sic] or poivrade [sic] sauce beneath.




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