Reference > Farmer's Cookbook > ENTRÉES > Birds on Canapés
  Fillets of Chicken, Sauce Suprême Breast of Quail Lucullus  
CONTENTS · BIBLIOGRAPHIC RECORD

Birds on Canapés

Split five birds (quails or squabs), season with salt and pepper, and spread with four tablespoons butter, rubbed until creamy, and mixed with three tablespoons flour. Bake in a hot oven until well browned, basting every four minutes with two tablespoons butter, melted in one-fourth cup water. Chop six boiled chickens’ livers, season with salt, pepper, and onion juice, moisten with melted butter, and add one teaspoon finely chopped parsley. Spread mixture on five pieces toasted bread, arrange a bird on each canapé and garnish with parsley.


CONTENTS · BIBLIOGRAPHIC RECORD
  Fillets of Chicken, Sauce Suprême Breast of Quail Lucullus  
 
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