POULARDE A LA MENAGERE

Ingredients

• Poach the pullet in some rather gelatinous white stock.
• Slice six carrots
• six new potatoes
• six new onions

Method

1. 1

   Poach the pullet in gelatinous white stock.

2. 2

   Slice the carrots, potatoes, and onions, and cook them gently in the fowl’s poaching-liquor with the lid off.

3. 3

   When the vegetables are cooked and the liquor is reduced, set the pullet in a special oval cocotte and cover it with the prepared vegetables and their cooking-liquor.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 281. The excerpt below is the record exactly as published.

POUl ARDE A LA MENAGERE Poach the pullet in some rather gelatinous white stock. Slice six carrots, six new potatoes, six new onions

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