From: The Thorough Good Cook

Poultry: 17. Ragout of Fowl

Put into a stew-pan a dessertspoonful of flour, fine herbs, and mushrooms chopped finely; warm it five minutes; add a glass of white wine; let it simmer a quarter of an hour, and then warm in it some limbs of roast fowl. Toast some slices of bread, with which line the dish. Just before serving, add to the sauce two spoonfuls of olive oil, which pour into the saucepan, taking care to let the sauce warm without boiling ; then pour it over the toasted bread, and place the limbs of fowl upon the bread.

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