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📝 Description
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🥘 Ingredients
A cold roast fowl, Mayonnaise sauce No. 468, 4 or 5 young lettuces, 4 hard-boiled eggs, a few water-cresses, endive.
👨🍳 Method
Cut the fowl into neat joints, lay them in a deep dish, piling them high in the centre, sauce the fowl with Mayonnaise made by recipe No. 468, and garnish the dish with young lettuces cut in halves, water-cresses, endive, and hard-boiled eggs: these may be sliced in rings, or laid on the dish whole, cutting off at the bottom a piece of the white, to make the egg stand. All kinds of cold meat and solid fish may be dressed à la Mayonnaise, and make excellent luncheon or supper dishes. The sauce should not be poured over the fowls until the moment of serving. Should a very large Mayonnaise be required, use 2 fowls instead of 1, with an equal proportion of the remaining ingredients.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Fowl À La Mayonnaise this week, eager to experience a dish that would have graced the Victorian table. The assembly was a delightful mix of textures and colours, with the cold roast fowl taking centre stage, surrounded by a verdant chorus of lettuce, watercress, and endive. I found the hard-boiled eggs, sliced into neat rings, added a touch of whimsy to the arrangement. What surprised me was the simplicity of the dish, despite its elegant presentation. The mayonnaise, made from scratch, was the star of the show, its rich, tangy flavour elevating the humble fowl to new heights. This dish would be perfect for a weeknight cook looking to impress with minimal effort. Serve it chilled, with crusty bread and a crisp white wine, and you'll be transported to a Victorian picnic in no time.
