No. 1, Fowl Dressed with Tarragon. (Cataldi.)

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 (10)

a fowl ↝ Guinea hen, meat only, raw [Poultry Products]
stock
tarragon-flavoured aspic jelly
fresh tarragon leaves trimmed in diamond shape
the gravy of the fowl ↝ Gravy, poultry [Dips, gravies, other sauces]
fresh tarragon leaves
second stock
tarragon leaves ↝ Grape leaves, raw [Vegetables and Vegetable Products]
butter and flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
butter and flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (5)

Boil a fowl in stock.
If you have any tarragon-flavoured aspic jelly, add to it some fresh tarragon leaves trimmed in diamond shape; melt the jelly and let the leaves warm in it, adding the gravy of the fowl.
Some cooks put a few fresh tarragon leaves inside the fowl when trussing it.
If without aspic jelly, then take second stock and simmer the tarragon leaves 15 minutes in it; thicken with butter and flour, and strain it into the sauce-boat.
Serve on the dish.

Original Text

“Poulet à l’Estragon.” No. 1, Fowl Dressed with Tarragon. (Cataldi.)
Boil a fowl in stock.
If you have any tarragon-flavoured aspic jelly, add to it some fresh tarragon leaves trimmed in diamond shape; melt the jelly and let the leaves warm in it, adding the gravy of the fowl. Some cooks put a few fresh tarragon leaves inside the fowl when trussing it.
If without aspic jelly, then take second stock and simmer the tarragon leaves 15 minutes in it; thicken with butter and flour, and strain it into the sauce-boat. Serve on the dish.

Notes

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