Poule en Daube

Ingredients

• two or three ounces of fat bacon
• a piece of Brand’s marrow fat about the size of a walnut
• a pinch of salt
• a small tumblerful of white cooking wine
• half a bay-leaf
• two or three carrots sliced
• a dozen or so of small onions
• two large ones sliced
• an eggspoonful of Maggi essence
• a tablespoonful of brandy

Method

1. 1

   In an earthenware pot, heat bacon and marrow fat, add salt and fowl, cover and color slightly.

2. 2

   Add peppercorns in muslin, white wine, bay leaf, and veal bone.

3. 3

   Simmer for nearly an hour.

4. 4

   Turn fowl, baste, add carrots, onions, bacon, Maggi essence, and brandy.

5. 5

   Cook until tender.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 39. The excerpt below is the record exactly as published.

Poule en TJaube. — Ii is not important to have a young bird for this dish — in fact, birds suitable for boiling, and rather old than otherwise, are often reserved for this purpose. The length of time given to the process makes it a softening one. The earthen- ware marmites intended to be sent straight to table are convenient for this, and are now easily obtained in London. Stand the utensil over the fire with two or three ounces of fat bacon cut into small pieces, and a piece of Brand’s marrow fat about the size of a walnut; add a pinch of salt and put in the fowl ; cover and let it slightly colour. Draw the utensil aside, put in half a dozen peppercorns arid a tiny 9(3 C00KEI1Y. garlic root ; this should be tied up in a piece of muslin, and removed after about half an hour’s time; add a small tumblerf ul of white cooking wine, half a bay- leaf, and, if it is available, a veal bone of some sort, knuckle or otherwise. Let this simmer gently with the cover on for nearly an hour over a slack fire or over the gas (turned rather low). After this lapse of time, turn the fowl and baste it ; add two or three carrots sliced, and previously parboiled, a dozen or so of small onions, two large ones sliced, a few small thin slices of streaky bacon, an eggspoonful of Maggi essence, and a tablespoonful of brandy

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