Poulet a la Stanley

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

a very fine fowl ↝ Guinea hen, meat only, raw [Poultry Products]
6 heads of garlic rubbed very fine ↝ Garlic, raw [Vegetables and Vegetable Products]
a tumblerful of good cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
plenty of first-rate truffles not cut too small
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
as much stock as is necessary to complete the cooking

Instructions (5)

Take a very fine fowl, joint it and cook in the same way as to make a "Poulet Sauté."
Before adding the stock, put in 6 heads of garlic rubbed very fine, also a tumblerful of good cream and plenty of first-rate truffles not cut too small.
Season well with salt and pepper.
Boil until well reduced.
Then add as much stock as is necessary to complete the cooking and leave just sufficient sauce wherewith to serve up.

Original Text

Poulet a la Stanley.
Take a very fine fowl, joint and cook same way as to make a "Poulet Sauté," but before adding the stock, put in 6 heads of garlic rubbed very fine, also a tumblerful of good cream and
plenty of first-rate truffles not cut too small.
Season well with salt and pepper, boil until well reduced, then add as much stock as is necessary to complete the cooking and leave just sufficient sauce wherewith to serve up.
(This recipe is signed "Cook a doodle doo! 1er cuisinier de l'Empereur!")

Notes

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