Cutlets of Fowls, Partridges, or Pigeons (Entrée)

French Receipt

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

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Take closely off the flesh of the breast and wing together, on either side of the bone, and when the large fillets, as they are called, are thus raised from three birds, which will give but six cutlets, take the strips of flesh that lie under the wings, and that of