Take a fowl, trussed as if for boiling, and rub it well over
with a split onion. Place it in a well-greased bag, and add to
it a gill of good stock. Add also a sprig of parsley, a bay
leaf, a sprig of sweet herbs, and, if obtainable, two or three
spring onions, all tied together. Take four ounces of well-
cooked rice and add it to the fowl. Place the bag on the grid ;
simmer very slowly in a moderate oven (300° Fahr.), until
the fowl is cooked. Then dish up the fowl on a hot dish; re-
STANDARD COOKERY. 121
move the herbs, etc., and empty the rice into a fresh bag.
Add to it a tablespoonful of stock, two-penny-worth of cream,
a little grated lemon peel, a dust of nutmeg, and pepper and
salt to taste; mix thoroughly. Add the well-beaten yolk of an
egg✪ Poulet a la Reine; make hot again on the grid and serve at once.
Turkey poult and a fillet of veal are both excellent if cooked
after this recipe.
Poulet a I'Americaine.
Joint a spring chicken neatly (first singeing it carefully),
then dust each joint lightly with black pepper and place in a
marinade for an hour, turning it frequently. Have ready a
light frying batter, wipe the joints on a clean meat clpth, then
dip each into the batter. Grease a bag very thickly and put
into it the chicken, place it on the grid in the oven and cook
for about three-quarters of an hour✪ Poulet a l'Americaine in 300° Fahr. Then take
it out of the bag, drain it carefully, dust lightly with salt and
a very little cayenne pepper and serve it quickly and hot. A
lentil salad should accompany chicken cooked after this fash-
ion.
Poulet a la Marseilles.
Bone a large fowl (or the poulterer will do this for you)
and cut it into ten or twelve neat fillets; reserve the giblets,
back, liver, bones, etc. Place an ounce of either fresh butter
or clarified beef dripping in a clean enameled iron stewpan;
as soon as it oils add the giblets, etc., together with a small
onion stuck with a clove, and notched, in order to allow the
juice to escape, a dozen peppercorns, a bay leaf, a tiny bit of
mace, a carrot peeled and sliced, a turnip peeled and cut into
neat pieces, a bit of celery, or else a good pinch of celery-
salt, and a pinch of sugar. Fry for ten or twelve minutes,
and then add half a pint or more of well-flavored stock; bring
gently to the boil; next draw the pan to the side of the fire
and simmer very gently, taking care that the stock does not re-
duce. Have ready a turnip and a carrot cut into tiny stars;
tie all these up in a bit of muslin and set them to cook in the
stock. When the latter is thoroughly strong and all the good-
ness has been extracted from the giblets, etc., strain off the
stock into a well-greased bag, add to it pepper and salt to
taste and the fillets of fowl, and let the contents of the bag
simmer slowly until the fillets are thoroughly cooked, say about
forty-five minutes, in 300° Fahr.
Then dish up on a hot dish, and garnish with the vegetable
122 STANDARD COOKERY. ✪ Poulet a la Marseilles
Page 85 · 4 recipe records on this page
Presented as published in 1912. 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
Take a fowl, trussed as if for boiling, and rub it well over with a split onion. Place it in a well-greased bag, and add to it a gill of good stock. Add also a sprig of parsley, a bay leaf, a sprig of sweet herbs, and, if obtainable, two or three spring onions, all tied together. Take four ounces of wellcooked rice and add it to the fowl. Place the bag on the grid ; simmer very slowly in a moderate oven (300° Fahr.), until the fowl is cooked. Then dish up the fowl on a hot dish; re-
move the herbs, etc., and empty the rice into a fresh bag. Add to it a tablespoonful of stock, two-penny-worth of cream, a little grated lemon peel, a dust of nutmeg, and pepper and salt to taste; mix thoroughly. Add the well-beaten yolk of an egg; make hot again on the grid and serve at once.
Turkey poult and a fillet of veal are both excellent if cooked after this recipe.
Poulet a I'Americaine.
Joint a spring chicken neatly (first singeing it carefully), then dust each joint lightly with black pepper and place in a marinade for an hour, turning it frequently. Have ready a light frying batter, wipe the joints on a clean meat cloth, then dip each into the batter. Grease a bag very thickly and put into it the chicken, place it on the grid in the oven and cook for about three-quarters of an hour in 300° Fahr. Then take it out of the bag, drain it carefully, dust lightly with salt and a very little cayenne pepper and serve it quickly and hot. A lentil salad should accompany chicken cooked after this fashion.
Poulet a la Marseilles.
Bone a large fowl (or the poulterer will do this for you) and cut it into ten or twelve neat fillets; reserve the giblets, back, liver, bones, etc. Place an ounce of either fresh butter or clarified beef dripping in a clean enameled iron stewpan; as soon as it oils add the giblets, etc., together with a small onion stuck with a clove, and notched, in order to allow the juice to escape, a dozen peppercorns, a bay leaf, a tiny bit of mace, a carrot peeled and sliced, a turnip peeled and cut into neat pieces, a bit of celery, or else a good pinch of celerysalt, and a pinch of sugar. Fry for ten or twelve minutes, and then add half a pint or more of well-flavored stock; bring gently to the boil; next draw the pan to the side of the fire and simmer very gently, taking care that the stock does not reduce. Have ready a turnip and a carrot cut into tiny stars; tie all these up in a bit of muslin and set them to cook in the stock. When the latter is thoroughly strong and all the goodness has been extracted from the giblets, etc., strain off the stock into a well-greased bag, add to it pepper and salt to taste and the fillets of fowl, and let the contents of the bag simmer slowly until the fillets are thoroughly cooked, say about forty-five minutes, in 300° Fahr.
Then dish up on a hot dish, and garnish with the vegetable
Records on this page
Poulet a la ReinePoulet a l'AmericaineFried Spring ChickenPoulet a la Marseilles