Poached Poultry
From A guide to modern cookery, 1909
Serves 2
Ensure the poultry is fully immersed in stock for better flavor.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 69. The excerpt below is the record exactly as published.
piece of poultry to be poached, and truss it with its legs folded back alongside of the breast. If it is to be stuffed, this should be done before trussing. If it is to be larded or studded, either with truffles, ham, or tongue, rub it when trussed on the fillets and legs with half a lemon, and dip the same portions of its body (namely, those to be larded or studded) for a few moments in boiling white stock. The object of this operation is to slightly stiffen the skin, thus facilitating the larding or studding. The Cooking of the Piece of Poultry.—Having stuffed, larded, or studded it, if necessary, and having, in any case, trussed it, place it in a receptacle just large enough to hold it, and moisten with some excellent white stock
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Cook this with the app: pantry check, scaling, and the assistant.