Poulet à la Montmorency (or fowl fricandeau)

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No.6. Sweets "part 1"
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (14)
Instructions (14)
  1. Pluck, singe, and bone a nice fowl.
  2. Prepare a stuffing made of a small sweetbread cut into dice, a small tin of paté de foie gras, some sliced truffles or mushrooms, about half as much rasped bacon as you have foie gras, a shallot or two, or some chives, and parsley, all finely minced, freshly ground black pepper, a little salt, and one or more egg yolks to bind it nicely.
  3. Stuff the fowl with this forcemeat and sew it up.
  4. Fry for a few minutes in butter to brown it lightly.
  5. Lard it neatly like a fricandeau and finish it off in the same way.
To serve hot
  1. Reduce some of its own liquor to a glaze.
  2. Paint this thickly over the bird.
  3. Set it in the oven for a few minutes to crisp.
  4. Serve alone, or with any sauce to taste.
To serve cold
  1. Turn it into a basin with all its gravy and addenda.
  2. Leave till perfectly cold.
  3. Wipe off the fat.
  4. Paint the whole over with dark coloured aspic; or its own liquor is reduced, mixed with leaf gelatine (1/2oz. to a pint of liquid), and cleared with an egg white and shell, and used as glaze.
  5. Use chopped aspic with this as a garnish.
Original Text · last edited 4 days ago
MEATS. 156 bard with a generous slice of fat bacon, covering this again with a well-buttered sheet of paper, and roast as usual, only being especially careful as to the frequency and liberality of the basting all the time of cooking. A bird thus stuffed requires, properly speaking, no sauce beyond its own gravy, as it is too rich and highly flavoured of itself to need outside flavours. Poulet à la Montmorency (or fowl fricandeau).— Pluck, singe, and bone a nice fowl, and have ready a stuffing made of a small sweetbread cut into dice, a small tin of paté de foie gras, some sliced truffles or mushrooms, about half as much rasped bacon as you have foie gras, a shallot or two, or some chives, and parsley, all finely minced, freshly ground black pepper, a little salt, and one or more egg yolks to bind it nicely. Stuff the fowl with this forcemeat, sew it up, and fry a few minutes in butter to brown it lightly, then lard it neatly like a fricandeau, and finish it off in the same way. If to be served hot, reduce some of its own liquor to a glaze, paint this thickly over the bird and set it in the oven for a few minutes to crisp, and serve alone, or with any sauce to taste. If to be used cold, turn it into a basin with all its gravy and addenda, and leave till perfectly cold, when the fat is wiped off and the whole is painted over with dark coloured aspic; or its own liquor is reduced, mixed with leaf gelatine (½oz. to a pint of liquid), and cleared with an egg white and shell, and used as glaze. Chopped aspic is used with this as a garnish. Poulet à la Dreux.—Truss the fowl as for roasting,
Notes
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