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.