Poularde a l'Anglaise
From The Dudley book of cookery and household recipes, 1909
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 The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 21. The excerpt below is the record exactly as published.
POULARDE A L’ANGLAISE STUFF a capon or first-class fowl with a farce of veal mixed with a salpicon of tongue and truffle. The breast bone having been taken out and the skin drawn over from the neck so as to contain the farce, the bird must be tied round and covered with a thin slice of bacon (fat) and put up in a cloth as for a galantine. It is then to be poached for one and a half hours
Cook this with the app: pantry check, scaling, and the assistant.