| RECIPE
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18. Fowl a la Turque.
Empty a fine fowl, and be particular in
washing the
inside of it with very hot water; if you leave
any blood
in it, the rice will be full of scum. Your rice
having
boiled a sufficient time in rich broth, season
it with
salt, and introduce some into the body of the
fowl, which
you next roast, well wrapped up in layers of
bacon and in
paper ; it requires an hour to be sufficiently
done. Send
it up with rice round the fowl, like that you
have used
to put inside, only add to it two spoonfuls of
very good
Béchamel, well seasoned-do not let it
be too thin, and
pour a little smooth sauce over the bird. Take
particular
care to keep the fowl white.
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