Poulade à la Boyale

Ingredients

• a nice young fowl
• One sweetbread minced fine
• Two ounces of raw veal
• two ounces of raw ham
• four mushrooms pounded well
• whites of two eggs
• one ounce of butter
• a teaspoonful of chopped onion
• one ounce of flour
• half a pint of chicken broth
• half a teaspoonful of salt
• one-quarter of a teaspoonful of pepper
• a pinch of cayenne
• two tablespoonfuls of cream

Method

1. 1

   Singe and bone the fowl, stuff with forcemeat made from sweetbread, veal, ham, and mushrooms.

2. 2

   Make a sauce with butter, onion, flour, broth, salt, pepper, and cayenne.

3. 3

   Whip egg yolks with cream, add to sauce, and stir until thick.

4. 4

   Cool and mix with forcemeat.

5. 5

   Braise the fowl for one hour, then brown in the oven.

6. 6

   Serve with chestnut puree and a rich brown sauce.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 104. The excerpt below is the record exactly as published.

Poulade à la Boyale Drain, singe, and bone a nice young f owl and stuff it with the f oUowing f orcemeat : One sweetbread minced fine and rubbed through a sieve. Two ounces of raw veal also rubbed through a sieve, two ounces of raw ham also rubbed through a sieve, f our mushrooms pounded weU and put through a sieve. Put aU in a mortar and pound to a pulp. Mix with the whites of two eggs. Make a sauce of the foUowing : Melt one ounce of butter in saucepan, add a teaspoonful of chopped onion and let it boil for two minutes, then add one ounce of flour and let it come to a boil. Add half a pint of chicken broth, half a tea- spoonful of salt, one-quarter of a teaspoonful of pepper, a pinch of cayenne. Let it boil five minutes. Whip the yolks of two eggs with two tablespoonfuls of cream

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