Preparation of Poéled Meats.—Place in the bottom of a deep
and thick receptacle, just large enough to hold the piece to be
poéled, a layer of raw matignon (No. 227). The meat or piece
of poultry is placed on the vegetables after it has been well
seasoned, and is copiously sprinkled with melted butter; cover
the utensil, and push it into an oven whose heat is not too
fierce. Set it to cook gently in this way, after the manner of a
stew, and frequently sprinkle with melted butter.
When the meats or the pieces of poultry are cooked, the
utensil is uncovered so that the former may acquire a fine colour;
then they are transferred to a dish which should be kept
covered until taken to the table. Now add to the vegetables
(which must not be burned) a sufficient quantity of brown
veal stock✪ Poélings (No. 9), transparent and highly seasoned; set the
whole to boil gently for ten minutes, strain through a serviette,
carefully remove all grease from the poéling stock and send
it to the table in a sauceboat at the same time as the meat
or poultry, which, by the bye, is generally garnished.
I
Lig GUIDE TO MODERN COOKERY
Remarks on Poélings.—It is of paramount importance that
these be not moistened during the process of cooking, for in
that case their savour would be the same as that of braised
white meats.
Nevertheless, an exception may be made in the case of such
feathered game as pheasants, partridges, and quails, to which
is added, when nearly cooked, a small quantity of burnt brandy.
It is also very important that the vegetables should not have
their grease removed before their moistening stock is added to
them. The butter used in the cooking absorbs a large propor-
tion of the savour of both the vegetables and the meat under
treatment, and, to make good this loss, it is essential that the
moistening stock remain at least ten minutes in contact with
the butter. At the end of this time it may be removed without
in the least impairing the aroma of the stock.
Special Poélings known as ‘‘ En Casserole,’’ or ‘‘ En
Cocotte.’’—The preparations of butcher’s meats, of poultry, or
game, known as ‘‘en casserole’ or ‘‘en cocotte,’’ are actual
poélings cooked in special earthenware utensils and served in
the same. Generally, preparations known as ‘“‘en casserole ’”’
are simply cooked in butter, without the addition of vegetables.
When the cooking is done, the piece under treatment is
withdrawn for a moment, and some excellent brown veal stock
(No. 9) is poured into the utensil. This is left to simmer for
a few minutes; the superfluous butter is then removed; the
piece is returned to the earthenware utensil, and it is kept hot,
without being allowed to boil, until it is dished up.
For preparations termed ‘‘ en cocotte,’’ the procedure is the
same, except that the piece is garnished with such vegetables
as mushrooms, the bottoms of artichokes, small onions, carrots,
turnips, &c., which are either turned or regularly pared, and
half cooked in butter before being used.
One should endeavour to use only fresh vegetables, and
these should be added to the piece constituting the dish in such
wise as to complete their cooking with it.
The earthenware utensils used for this purpose improve with
use, provided they be cleaned with clean, fresh water, without
any soda or soap. If new utensils have to be used, these
should be filled with water, which is set to boil, and they should
then undergo at least twelve hours’ soaking. For the pre-
scribed time this water should be kept gently boiling, and then
the utensil should be well wiped and soaked anew, in fresb
water, before being used.
LEADING CULINARY OPERATIONS 115
251—THE SAUTES
What characterises the process we call ‘‘ sauté’’ is that the
object treated is cooked dry—that is to say, solely by means of
a fatty substance such as butter, oil, or grease.
Page 70 · 1 recipe record on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Preparation of Poéled Meats.—Place in the bottom of a deep and thick receptacle, just large enough to hold the piece to be poéled, a layer of raw matignon (No. 227). The meat or piece of poultry is placed on the vegetables after it has been well seasoned, and is copiously sprinkled with melted butter; cover the utensil, and push it into an oven whose heat is not too fierce. Set it to cook gently in this way, after the manner of a stew, and frequently sprinkle with melted butter.
When the meats or the pieces of poultry are cooked, the utensil is uncovered so that the former may acquire a fine colour; then they are transferred to a dish which should be kept covered until taken to the table. Now add to the vegetables (which must not be burned) a sufficient quantity of brown veal stock (No. 9), transparent and highly seasoned; set the whole to boil gently for ten minutes, strain through a serviette, carefully remove all grease from the poéling stock and send it to the table in a sauceboat at the same time as the meat or poultry, which, by the bye, is generally garnished.
Remarks on Poélings.—It is of paramount importance that these be not moistened during the process of cooking, for in that case their savour would be the same as that of braised white meats.
Nevertheless, an exception may be made in the case of such feathered game as pheasants, partridges, and quails, to which is added, when nearly cooked, a small quantity of burnt brandy.
It is also very important that the vegetables should not have their grease removed before their moistening stock is added to them. The butter used in the cooking absorbs a large proportion of the savour of both the vegetables and the meat under treatment, and, to make good this loss, it is essential that the moistening stock remain at least ten minutes in contact with the butter. At the end of this time it may be removed without in the least impairing the aroma of the stock.
Special Poélings known as ‘‘ En Casserole,’’ or ‘‘ En Cocotte.’’—The preparations of butcher’s meats, of poultry, or game, known as ‘‘en casserole’ or ‘‘en cocotte,’’ are actual poélings cooked in special earthenware utensils and served in the same. Generally, preparations known as ‘“‘en casserole ’”’ are simply cooked in butter, without the addition of vegetables.
When the cooking is done, the piece under treatment is withdrawn for a moment, and some excellent brown veal stock (No. 9) is poured into the utensil. This is left to simmer for a few minutes; the superfluous butter is then removed; the piece is returned to the earthenware utensil, and it is kept hot, without being allowed to boil, until it is dished up.
For preparations termed ‘‘ en cocotte,’’ the procedure is the same, except that the piece is garnished with such vegetables as mushrooms, the bottoms of artichokes, small onions, carrots, turnips, &c., which are either turned or regularly pared, and half cooked in butter before being used.
One should endeavour to use only fresh vegetables, and these should be added to the piece constituting the dish in such wise as to complete their cooking with it.
The earthenware utensils used for this purpose improve with use, provided they be cleaned with clean, fresh water, without any soda or soap. If new utensils have to be used, these should be filled with water, which is set to boil, and they should then undergo at least twelve hours’ soaking. For the prescribed time this water should be kept gently boiling, and then the utensil should be well wiped and soaked anew, in fresb water, before being used.
251—THE SAUTES
What characterises the process we call ‘‘ sauté’’ is that the object treated is cooked dry—that is to say, solely by means of a fatty substance such as butter, oil, or grease.
Records on this page
Poélings