Roast Prairie Hen

Poule de Prairie rôtie


Pick, singe, draw, and truss as for pheasant, lard the breast thickly with lardons of fat bacon, brush all over with warm butter or dripping, and roast for twenty-five to thirty minutes; when cooked, take up and dish on a fried croûton, garnish with watercress or a good celery salad, and serve with Reforme sauce made quite acid with lemon juice, in a sauceboat.