Poularde rdtie (Roast Poularde)
From The new century cookery book, 1901
Serves 6
Serve with a boat of bread sauce.
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 361. The excerpt below is the record exactly as published.
butter or dripping while roast- ing. When done take up, untruss, dish up, surround with freshly picked and washed watercress, seasoned with salt, pepper, a little vinegar, and oil (two tablespoonfuls of oil to one of vinegar). Serve with fried bread-crumbs (No. 1237), bread sauce (No. 235), and gravy. 1229. Poularde rdtie. — Singe, draw, and truss a large poularde, which is a large spring chicken which has been fattened up. Baste well with butter or dripping, roast in front of a brisk fire or bake in a hot oven. Baste well with fat and turn frequently during the REMOVES AND ROASTS 425 process of cooking ; dredge with a little flour when almost done. Take up, pour off the fat r from the dripping-pan, add sufficient brown stock
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