Cold Fowls

Ingredients

• Cold Fowl
• 1/2 pound Ham
• 1/2 pound tongue
• 2 tablespoons parsley

Directions

1. Prepare Fowl by making clean and precise cuts with a short knife on the breast.
2. Place well cut slices of breast in desired arrangement on the center of the dish.
3. Place a layer of ham and tongue in alternating pieces around the edge of the dish.
4. Garnish dish with desired amount of parsley.

Source — Creole Cookery Book
Prepared by Broady Rivet
Louisiana Anthology
July 20,2022