Blanquette of Fowl

Ingredients

• slightly roast a well fed fowl
• covering the breast with buttered paper
• put it on a dish
• bunches of curly parsley
• a bag of savoury herbs
• a glass of sherry
• a pinch of sugar

Method

1. 1

   Roast the fowl, cover with paper to prevent burning.

2. 2

   Let cool, carve into fillets, saving wings and giblets.

3. 3

   Beat bones and giblets, add stock, sherry, vegetables, herbs, and sugar.

4. 4

   Make a fowl consomme.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 244. The excerpt below is the record exactly as published.

Blanquette of fowl. » . t , , , , „ ^/ tried bacon, and bunches of curly parsley. For the blanquette : — slightly roast a well fed fowl, covering the breast with buttered paper to prevent its burning : when done, put it on a dish, and let it get cold. Then carve it neatly, cutting the white meat off in nice little round fillets, and saving the wings, merry- thought, &c. Take the bones, skin, giblets, (previously saved) trimmings, and coarser meat of the drumsticks, and beat them well with your pestle. Next throw them into a sauce-pan, with as much clear stock as will cover them, a glass of sherry, and the usual proportion of vege- tables, especially celery, a bag of savoury herbs, lime peel, and a pinch of sugar

Cook this with the app: pantry check, scaling, and the assistant.