POULARDE DEVONSHIRE

Ingredients

• the pullet
• chicken forcemeat, prepared with cream
• half its weight of very fine sausage-meat
• a nice salted and cooked calf’s tongue
• slice of larding bacon

Method

1. 1

   Bone the breast of the pullet, season, and fill with chicken forcemeat mixed with sausage-meat.

2. 2

   Insert calf’s tongue, sew up, poach, and drain.

3. 3

   Make an incision around the breast, detach stuffing, and slice.

4. 4

   Coat with Allemande sauce and serve with a border of timbales made from purée of fresh peas.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 278. The excerpt below is the record exactly as published.

POULARDE DEVONSHIRE Bone the breast of a fine pullet; season it inside, and fill it with a chicken forcemeat, prepared with cream and mixed with half its weight of very fine sausage-meat. In the middle of the pullet set a nice salted and cooked calf’s tongue, trimmed and cleared of all cartilage; and place it so that its thin end lies in the region of the bird’s tail. Sew up the pullet’s belly with thin string, allowing the skin sufficient play not to tear under the pressure of the forcemeat, which swells while cooking. Truss, cover the pullet with a slice of larding bacon

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