Braised pullet with white sauce

Ingredients

• the pullet
• lard the pullet with bacon
• lard the pullet with ham
• braise in milk
• with carrots
• with onions
• Take a lump of butter
• a little flour
• two yolks of egg
• a tea-cupful of milk
• salt
• pepper
• the pullet sprinkled with bread-crumbs

Method

1. 1

   Lard the pullet with bacon and ham, braise in milk with carrots and onions, and leave until cold.

2. 2

   Make a sauce with butter, flour, salt, pepper, yolks of egg, and milk; stir until thick.

3. 3

   Add the pullet sprinkled with bread-crumbs, place in the oven until browned, and serve garnished with thick poivrade sauce.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 88. The excerpt below is the record exactly as published.

Braised pullet with white sauce. Lapereaux rôtis. Roast young rabbits. Petits pois à l'anglaise. Green peas à l’anglaise. Mousse aux framboises. Whipped raspberries and cream. Remoulade sauce à la cosaque. Take two hard-boiled yolks of egg, a blanched eschalot, and a handfal of chopped chervil, tarragon, pimpernel, and chive leaves, pound in a mortar; season with salt, pepper, grated nutmeg, a teaspoonful of mustard, and a pinch of cayenne pepper ; stir in two tablespoonsful of olive oil, and a teaspoon- ful of vinegar ; pass through a tammy, and serve. Braised pullet with white sauce. Lard the pullet with bacon and ham, braise in milk with carrots and onions, and leave until cold. Take a lump of butter, a little flour, salt, pepper, two yolks of egg, and a tea- cupful of milk ; stir over the fire until thick, and add the. pullet sprinkled with bread-crumb

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