Poulet au Gros Sel

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 (12)
Instructions (9)
  1. Truss the fowl as for boiling, and put it into a stewpan.
  2. Just cover with second stock and, if you can spare them, add the skimmings of first, it will flavour it agreeably.
  3. Let the stock come to the boil then draw to one side to finish by simmering.
  4. A very large fowl may require 3 hours, but it is a much quicker process than braising.
  5. It should lie in the pan on its breast.
  6. In France it is dished in a little of its own gravy with rough cryſtal salt ("gros sel ") on its breast.
  7. We prefer a better sauce—Tarragon sauce as used in "Poulet a l'Estragon," No. 23, Bechamel or Tomato (see Sauces for Poultry or Game) and no salt; or merely glaze as you dish it, then cut cresses round and hand bread sauce with it, beef gravy, the essence of the joint, is then best to dish it in.
  8. (Call it merely roast fowl if without crystal salt.)
  9. Dry curried rice in a separate dish is good with this if vegetables are scarce, see "Rice, Plain or Curried," under Vegetables.
Original Text
Poulet au Gros Sel. (Rome. 1878.) Truss the fowl as for boiling, and put it into a stewpan. Just cover with second stock and, if you can spare them, add the skimmings of first, it will flavour it agreeably. Let the stock come to the boil then draw to one side to finish by simmering. A very large fowl may require 3 hours, but it is a much quicker process than braising. It should lie in the pan on its breast. In France it is dished in a little of its own gravy with rough cryſtal salt ("gros sel ") on its breast. We prefer a better sauce—Tarragon sauce as used in "Poulet a l'Estragon," No. 23, Bechamel or Tomato (see Sauces for Poultry or Game) and no salt; or merely glaze as you dish it, then cut cresses round and hand bread sauce with it, beef gravy, the essence of the joint, is then best to dish it in. (Call it merely roast fowl if without crystal salt.) Dry curried rice in a separate dish is good with this if vegetables are scarce, see "Rice, Plain or Curried," under Vegetables.
Notes
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