Grillade of Cold Fowls


Carve and soak the remains of roast fowls as for the fritot which precedes, wipe them dry, dip them into clarified butter, and then into fine bread-crumbs, and broil them gently over a very clear fire. a little finely-minced lean of ham or grated lemon-peel, with a seasoning of cayenne, salt, and mace, mixed with the crumbs will vary this dish agreeably. When fried instead of broiled, the fowls may be dipped into yolk of egg instead of butter; but this renders them too dry for broiling.