Chicken Languedoc (Poularde a la Languedocienne)

Ingredients

• 1 young fat hen
• 1/4 garlic clove, minced
• Salt and pepper
• 1/4 cup butter
• 2 pounds Toulouse sausage
• 6 stoned olives, chopped
• 6 scallions, chopped
• 2 tomatoes
• 1/2 cup white wine

Method

1. 1

   Wipe fowl well inside and out, season with salt and pepper.

2. 2

   Chop liver, melt 3 tablespoons butter, fry liver for 2 minutes, add sausage meat and fry, stirring to prevent caking.

3. 3

   Mix in garlic, olives, and scallions.

4. 4

   Peel tomatoes, remove seeds, and add.

5. 5

   Stuff hen and sew up apertures.

6. 6

   Brown in remaining butter in a pot-roasting kettle.

7. 7

   Add warmed wine and proceed as with pot roast.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 139. The excerpt below is the record exactly as published.

1 cup white wine 1 teaspoon minced tarragon Choose lean veal, and cut in convenient pieces. Season with salt and pepper. Melt butter and fry meat slowly without brown- ing; add mushrooms, shallots and fry, still without allowing any of the ingredients to brown. Turn into a casserole. Heat stock FRENCH 327 and wine together and pour over, adding bouquet and carrot. Season sauce with salt and pepper. Cover and bake in moderate oven 45 minutes, basting occasionally. When done pour in beaten egg yolks here and there, shaking the casserole to mix. Garnish with egg slices and croutons, and sprinkle all with parsley and tarragon. Dauphiny SWEETBREADS DAUPHINY STYLE (Ris de Veau Dauphinoise) 1 pair sweetbreads 1 teaspoon minced parsley 5 tablespoons sweet butter % cup tomato puree Salt and pepper Juice l/2 lemon 2 shallots, minced 1 cup hot rich meat gravy Soak sweetbreads 2 hours in plenty of cold water. Blanch and remove skin and veins, then slice or dice. Heat 2 tablespoons butter, add sweetbreads, season, and saute until lightly colored. Make a Valentinoise sauce thus: Heat remaining butter and slowly fry shallots until tender, but only slightly colored. Add remaining ingredients, heat, and add to sweetbreads. The Alpine province of Dauphiny abounds in walnuts, so the oil of this nut is used in cooking in place of olive oil — as the Nicois uses peanut oil (huile de raschid) because it is cheaper. Long under Roman rule, Dauphiny carries down its ancient traditions of cooking, notably in sprinkling many dishes with grated cheese. Our own familiar potatoes au gratin was in- vented in Dauphiny within a century after Sir Walter took the first spuds from Virginia across to his estate near Cork, and from there let them spread all over Europe. The Dauphinois grate up their Saint-Marcellino or Sassenage hard cheeses and dust it over dishes of fish, game and vegetables. They use a * 328 THE EUROPEAN COOKBOOK good deal of Alpine butter and cream in the kitchen, too, and also a creamy-white truffle native to the locality. We must pass over their pet plates of pig's liver and blood to recommend chicken-liver mousse a la Valentinoise in their stead, or shad, another distinctive dish of Valence, put to pan on a bed of shallots, onions and sorrel, taken up when almost done, doused with white wine and brandy and finished off in the oven. A sweet souffle is made of pumpkin; and the regional baba is called pogne de Romans. It is soaked in rum in the classical manner, though rum of course is not native to Dauphiny. Char- treuse is, however, and again, thanks to the Church of Rome, this province has its own great wine Hermitage, still made at the old Roman monastery. Languedoc CHICKEN LANGUEDOC {Poulard e a la Languedocienne) i young fat hen J4 garlic clove, minced Salt and pepper 6 stoned olives, chopped !/4 cup butter 6 scallions, chopped 2 pounds Toulouse sausage 2 tomatoes

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