NECK BROILED.
Prepare and serve exactly the same as a breast broiled.
A breast or a neck piece broiled may be served on a soubise. It may also be served with a maître d'hôtel or mushroom sauce, also with a piquante or any other sharp sauce.
Prepare and serve exactly the same as a breast broiled.
A breast or a neck piece broiled may be served on a soubise. It may also be served with a maître d'hôtel or mushroom sauce, also with a piquante or any other sharp sauce.