Poularde à l’Anvers

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (8)
  1. Place the poularde in well-greased paper.
  2. Roast or bake it for half to three quarters of an hour, according to size.
  3. About ten minutes before serving, take up the poularde and remove the paper.
  4. Put the bird near the fire to get crisp.
  5. Remove the trussing strings.
  6. Dish up on a hot dish.
  7. Garnish the poularde round with bunches of little fried forcemeat balls and a compote of apples.
  8. Serve with Espagnol sauce in a sauceboat.
Original Text
Poularde à l’Anvers. (Poularde à l’Anvers.) Have a fat poularde trussed for roasting, and the breast well larded with lardons of fat bacon; place it in a well greased paper, and roast or bake it for half to three quarters of an hour, according to size. About ten minutes before serving take up and remove the paper, and put the bird near the fire to get crisp, then remove the trussing strings and dish up on a hot dish. Garnish the poularde round with bunches of little fried forcemeat balls and a compote of apples, and serve with Espagnol sauce in a sauceboat. Hatelets may be used.
Notes
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