231. WHITE POELE FOR POULTRY

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
poele ingredients
substitutes
Instructions (5)
  1. Cut into dice-shaped pieces two pounds of beef suet, an equal quantity of veal, and the same kind of vegetables, &c., as described in the above-mentioned braize.
  2. To these add the pulp of two lemons, removing the pips.
  3. Put these ingredients into a middle-sized stew-pan with half a pound of butter, and stir them on a slow fire until the suet is quite melted.
  4. Then add three quarts of common broth, and keep the poele gently boiling for an hour.
  5. It should then be passed through a sieve into an earthen pan, and reserved for the purpose of braizing poultry in.
Original Text
231. WHITE POELE FOR POULTRY. CUT into dice-shaped pieces two pounds of beef suet, an equal quantity of veal, and the same kind of vegetables, &c., as described in the above-mentioned braize; to these add the pulp of two lemons, removing the pips; put these ingredients into a middle-sized stew- pan with half a pound of butter, and stir them on a slow fire until the suet is quite melted; then add three quarts of common broth, and keep the poele gently boiling for an hour; it should then be passed through a sieve into an earthen pan, and reserved for the purpose of braizing poultry in. Note.—The two foregoing preparations, although very desirable in imparting a rich succulent flavour to poultry, game, &c., are neverthe- less to be regarded rather as luxurious than essential. Good white or brown stock, as the case may require, can be used as economical substitutes.
Notes
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