Poulet à l’Estragon. No. 2.

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

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 90 min Total: 90 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (28)

For the fowl

Truss a fowl as for boiling ↝ Guinea hen, meat only, raw [Poultry Products]
rub it all, except the legs, over with half a lemon ↝ Lemon, raw [Citrus fruits]
Place under it on the clean kitchen table a row or two of fresh tarragon leaves on thin slices of bacon lying on tape. ↝ Grape leaves, raw [Vegetables and Vegetable Products]
thin slices of bacon lying on tape. ↝ Beef, bacon, cooked [Bacon]
tie it up in the bacon with plenty of fresh tarragon leaves also between the breast and the bacon. ↝ Beef, bacon, cooked [Bacon]
plenty of fresh tarragon leaves also between the breast and the bacon. ↝ Grape leaves, raw [Vegetables and Vegetable Products]

For the stewpan

Cover the bottom of a small stewpan with slices of bacon, ↝ Beef, bacon, cooked [Bacon]
trimmings of lean beef and veal, ↝ Beef, ground, raw [Ground beef]
trimmings of lean beef and veal, ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
2 Portugal onions, ↝ Onions, raw [Vegetables and Vegetable Products]
a little carrot, ↝ Carrots, raw [Vegetables and Vegetable Products]
turnip, ↝ Turnips, raw [Vegetables and Vegetable Products]
celery, ↝ Celery, raw [Vegetables and Vegetable Products]
tarragon, ↝ Parsley, raw [Not included in a food category]
thyme, ↝ Thyme, fresh [Spices and Herbs]
savory, ↝ Spices, savory, ground [Spices and Herbs]
2 bay-leaves, ↝ Spices, bay leaf [Spices and Herbs]
2 qts. of veal stock
1 glass of sherry,
1 breakfast lump of sugar ↝ Sugar, NFS [Sugars and honey]
season very delicately with white pepper, ↝ Spices, pepper, white [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
and nutmeg. ↝ Oil, nutmeg butter [Fats and Oils]

For Sauce

Strain 3 parts of the gravy into a small basin, ↝ Gravy, NFS [Dips, gravies, other sauces]
run through a tammy into a small stewpan,
add a little glaze to colour it ↝ Carrots, glazed, cooked [Carrots]
put in 40 fresh tarragon leaves ↝ Grape leaves, raw [Vegetables and Vegetable Products]
and a tablespoonful of white vinegar.

Instructions (7)

Truss a fowl as for boiling and rub it all, except the legs, over with half a lemon.
Place under it on the clean kitchen table a row or two of fresh tarragon leaves on thin slices of bacon lying on tape.
Put the bird on its back on this, and tie it up in the bacon with plenty of fresh tarragon leaves also between the breast and the bacon.

Stewpan preparation

Cover the bottom of a small stewpan with slices of bacon, trimmings of lean beef and veal, 2 Portugal onions, a little carrot, turnip, celery, tarragon, thyme, savory, 2 bay-leaves, 2 qts. of veal stock and 1 glass of sherry, and put in 1 breakfast lump of sugar and season very delicately with white pepper, salt and nutmeg.

Cooking

Simmer 11/2 hours, covered closely and keeping hot coals continually on the lid.

Sauce preparation

Strain 3 parts of the gravy into a small basin, skim off the fat, run through a tammy into a small stewpan, add a little glaze to colour it and put in 40 fresh tarragon leaves and a tablespoonful of white vinegar.
Place the fowl by.

Original Text

“Poulet à l’Estragon.” No. 2. (Philippe.)
Truss a fowl as for boiling and rub it all, except the legs, over with half a lemon. Place under it on the clean kitchen table a row or two of fresh tarragon leaves on thin slices of bacon lying on tape. Put the bird on its back on this, and tie it up in the bacon with plenty of fresh tarragon leaves also between the breast and the bacon.
Cover the bottom of a small stewpan with slices of bacon, trimmings of lean beef and veal, 2 Portugal onions, a little carrot, turnip, celery, tarragon, thyme, savory, 2 bay-leaves, 2 qts. of veal stock and 1 glass of sherry, and put in 1 breakfast lump of sugar and season very delicately with white pepper, salt and nutmeg.
Simmer 1½ hours, covered closely and keeping hot coals continually on the lid.
For Sauce: Strain 3 parts of the gravy into a small basin, skim off the fat, run through a tammy into a small stewpan, add a little glaze to colour it and put in 40 fresh tarragon leaves and a tablespoonful of white vinegar. Place the fowl by

Notes

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