Sufficient for a good-sized pie.
Poularde with Rice. — Wash haH a
pound of best Carolina rice in several waters.
Pluck and draw carefully a fine capon, and truss
it for boiling. Put it into an oval stewpan
with the rice which has been well drained, an
onion stuck with two cloves, and as much
nicely-flavoured broth as will cover the fowl.
Simmer gently for an hour and a half ; strain
the gravy, and if it is not sufficiently re-
duced set aside part of it, and use only as
much as is required for sauce for the fowl.
Skim the fat from the top. Put the rice upon
the dish, lay the fowl upon it, and pour the
sauce over all. This dish will be improved if
the sauce is thickened with flour, and made to
look white by the addition of a little cream or
new milk✪ Poularde with Rice, but this will add to the expense. A
small quantity only of sauce must be poured
over the fowl or its appearance will be spoilt.
Even without the cream this is a pleasing dish,
and it is inexpensive and wholesome. Time to
simmer the fowl, about an hour and a half.
Probable cost, 3s. to 5s. Sufficient for five or
six persons.
Poulet a la Marengo.— Cut up a large
fowl into neat joints. Put these side by side
into a stewpan with a little jiepper and salt, a
piece of garlic the size of a pea, two shallots, a
bunch of parsley, a sprig of thyme, a bay-leaf,
and four table-spoonfuls of salad-oil. Move
them about until they are nicely browned.
Lift them out, and keep them hot. Dredge an
ounce of flour into the oil, and stii' until it
is quite smooth. Add a pint of nicely-flavoured
stock✪ Poulet a la Marengo, and stir the sauce over the fii-e until it is
sufficiently thick to coat the spoon, remem-
bering not to skim the fat from the sauce.
Put in the pieces of chicken, and let them get
quite hot, but the sauce must not boil after
they are added. Serve on a hot dish, and strain
the sauce over the pieces of chicken. Garnish
with stewed mushroom buttons. Time to fry
the chicken in the oil, half an hour. Probable
cost of chicken, 2s. 6d. to 3s. Cd. Sufficient for
two persons.
Poulet Blanc. — Pluck and draw carefully
a tender young fowl of good size, and truss it
firmly for boiling. Put it into a stewpan with
fom- ounces of butter melted, and turn it over
two or three times. Lift it out, and mix snioothly
with the butter two table-spoonfuls of fl^r and
as much boiling veal stock as will nearly cover
the bird. Put in the fowl, and with it half a
dozen small onions, a dozen fresh mushrooms, a
bunch of parsley, a sprig of thyme, a bay-leaf, a
tea-spoonful of lemon- juice, and a little pepper
and salt✪ Poulet Blanc. Let it simmer gently until it is done
enough. Lift it out, and keep it hot for a few
minutes. As quickly as possible strain the
gravy, mix with it the well-beaten yolk of an
Ggg, and stir over a gentle fire till it begins to
thicken, but it must not boil, or it will curdle.
Serve it poured over the fowl, and garnish
with slices of lemon and parsley. Time to boil
the fowl, one hour and three-quarters or two
hours, according to size. Probable cost, 2s. 6d.
to 4s. 6d. Sufficient for four persons.
Page 1352 · 3 recipe records on this page
Presented as published in 1892. 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
Sufficient for a good-sized pie.
Poularde with Rice. — Wash haH a
pound of best Carolina rice in several waters. Pluck and draw carefully a fine capon, and truss it for boiling. Put it into an oval stewpan with the rice which has been well drained, an onion stuck with two cloves, and as much nicely-flavoured broth as will cover the fowl. Simmer gently for an hour and a half ; strain the gravy, and if it is not sufficiently reduced set aside part of it, and use only as much as is required for sauce for the fowl. Skim the fat from the top. Put the rice upon the dish, lay the fowl upon it, and pour the sauce over all. This dish will be improved if the sauce is thickened with flour, and made to look white by the addition of a little cream or new milk, but this will add to the expense. A small quantity only of sauce must be poured over the fowl or its appearance will be spoilt. Even without the cream this is a pleasing dish, and it is inexpensive and wholesome. Time to simmer the fowl, about an hour and a half. Probable cost, 3s. to 5s. Sufficient for five or six persons.
Poulet a la Marengo.— Cut up a large fowl into neat joints. Put these side by side into a stewpan with a little pepper and salt, a piece of garlic the size of a pea, two shallots, a bunch of parsley, a sprig of thyme, a bay-leaf, and four table-spoonfuls of salad-oil. Move them about until they are nicely browned. Lift them out, and keep them hot. Dredge an ounce of flour into the oil, and stii' until it is quite smooth. Add a pint of nicely-flavoured stock, and stir the sauce over the fire until it is sufficiently thick to coat the spoon, remembering not to skim the fat from the sauce. Put in the pieces of chicken, and let them get quite hot, but the sauce must not boil after they are added. Serve on a hot dish, and strain
the sauce over the pieces of chicken. Garnish with stewed mushroom buttons. Time to fry the chicken in the oil, half an hour. Probable cost of chicken, 2s. 6d. to 3s. Cd. Sufficient for two persons.
Poulet Blanc. — Pluck and draw carefully a tender young fowl of good size, and truss it firmly for boiling. Put it into a stewpan with fom- ounces of butter melted, and turn it over two or three times. Lift it out, and mix smoothly with the butter two table-spoonfuls of flour and as much boiling veal stock as will nearly cover the bird. Put in the fowl, and with it half a dozen small onions, a dozen fresh mushrooms, a bunch of parsley, a sprig of thyme, a bay-leaf, a tea-spoonful of lemon- juice, and a little pepper and salt. Let it simmer gently until it is done enough. Lift it out, and keep it hot for a few minutes. As quickly as possible strain the gravy, mix with it the well-beaten yolk of an egg, and stir over a gentle fire till it begins to thicken, but it must not boil, or it will curdle. Serve it poured over the fowl, and garnish with slices of lemon and parsley. Time to boil the fowl, one hour and three-quarters or two hours, according to size. Probable cost, 2s. 6d. to 4s. 6d. Sufficient for four persons.
Records on this page
Poularde with RicePoulet a la MarengoPoulet Blanc