Fowl Boiled in Pig's Bladder
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 20. The excerpt below is the record exactly as published.
Fowl boiled in pig’s bladder Filets de soles à la Orly. Fillets of sole à la Orly. Gigot de chevreuil rôti. Roast leg of venison. Purée de cardons à la crème, Purée of cardoons with cream. Petits gateaux de riz. Small rice cakes. Sago soup. Wash the sago in warm water, blanch and drain, boil in stock. When boiling take off the fire, and leave by the fire until it becomes a jelly ; add a purée of turnips to it (see 13th of May), and serve. Fowl boiled in pisg’s bladder. Clean and truss the fowl for boiling, blanch for a minute in boiling water, cover with slices of bacon, and put into a well scalded pig's bladder, tie it up tight so that no water may get in, and boil in a stew-pan, full of boiling water, when sufficiently done, take the fowl out of the bladder, sprinkle the breast with plenty of bay salt
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