Pouardes aux Gourmets

Ingredients

• Take a first-class fowl or small capon
• a piece of glaze (glace de viande) the size of an egg
• the best butter
• a few leaves of tarragon
• insert it into a bladder (pig’s)
• soak for two hours

Method

1. 1

   Stuff the fowl with glaze and tarragon, truss it, and place in a bladder.

2. 2

   Boil for two hours, then serve with the cooking liquid and a reduced blonde sauce.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 20. The excerpt below is the record exactly as published.

OULARDES AUX GOURMETS Take a first-class fowl or small capon — clean it internally very thoroughly. Pound up a piece of glaze (glace de viande) the size of an egg with the like 65 THE DUDI.EY RECIPES quantity of the best butter and incorporate with these a few leaves of tarragon ; with this you stuff the fowl. Then truss the fowl with the legs inside, tie it round with string so that the openings are closed and insert it into a bladder (pig’s) that has been thoroughly cleansed with hot water. Having tied up the openings, wrap up the bladder in a napkin tied round with string and place it in boiling water, where it must soak for two hours

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