Fowl Sauté with Mallow Cheeses is a modern British recipe, based on Mrs Beeton's recipe of 1861, for a classic starter of fried left-over fowl meat finished in roux-thickened stock with common mallow cheeses. The full recipe is presented here and I hope you enjoy this classic British version of: Mallow Cheeses.
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The unripe fruit of the common mallow are known as cheeses, they have a mild, slightly nutty taste and can be eaten raw. They can also be used instead of peas in just about any recipe, as they are here.
Ingredients:
left-over cold roast fowl (chicken, turkey, goose etc)
200g common mallow cheeses
300ml weak meat or vegetable stock
60g butter
1/2 tbsp plain flour
1 tsp caster sugar
salt, freshly-ground black pepper and ground mace, to taste
Method:
Strip the meat from the fowl and cut into pieces then sprinkle with the salt, black pepper and mace. Melt the butter in a saucepan then add the seasoned fowl meat and fry until well browned. Scatter the flour over the top and stir in to form a smooth roux.
Slowly add the stock, stirring constantly to form a smooth sauce. Now add the mallow cheeses, bring to a simmer and cook gently for about 20 minutes, or until the peas are tender. Add the sugar and take off the heat.
To serve, arrange the meat around the sides of the dish and the peas in a mound in the centre. As an alternate, you can substitute button mushrooms for the peas.
