Poélings

Ingredients

• layer of raw matignon
• piece of meat or poultry
• copiously sprinkled with melted butter
• sufficient quantity of brown veal stock

Method

1. 1

   In a deep receptacle, place a layer of raw matignon.

2. 2

   Season the meat or poultry and sprinkle with melted butter.

3. 3

   Cover and cook gently in the oven, basting with melted butter.

4. 4

   Once cooked, uncover to color, transfer to a dish, and add brown veal stock to the vegetables.

5. 5

   Boil gently for ten minutes, strain, remove grease, and serve with the meat.

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.

Poélings are, practically speaking, roasts, for the cooking periods of each are the same, except that the former are cooked entirely or almost entirely with butter. They represent a sim- plified process of old cookery, which consisted in enveloping the object to be treated, after frying it, in a thick coating of Matignon. It was then wrapped with thin slices of pork fat, covered with buttered paper, placed in the oven or on a spit, and basted with melted butter while it cooked. This done, its grease was drained away, and the vegetables of the matignon were inserted in the braising-pan wherein the piece had cooked, or in a saucepan, and were moistened with excellent Madeira or highly seasoned stock. Then, when the liquor had thoroughly absorbed the aroma of the vegetables, it was strained, and its grease was removed just before dishing up. This excellent method is worthy of continued use in the case of large pieces of poultry. Preparation of Poéled Meats.—Place in the bottom of a deep and thick receptacle, just large enough to hold the piece to be poéled, a layer of raw matignon (No. 227). The meat or piece of poultry is placed on the vegetables after it has been well seasoned, and is copiously sprinkled with melted butter; cover the utensil, and push it into an oven whose heat is not too fierce. Set it to cook gently in this way, after the manner of a stew, and frequently sprinkle with melted butter. When the meats or the pieces of poultry are cooked, the utensil is uncovered so that the former may acquire a fine colour; then they are transferred to a dish which should be kept covered until taken to the table. Now add to the vegetables (which must not be burned) a sufficient quantity of brown veal stock

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