Poulet a la Marseilles

Ingredients

• a large fowl
• an ounce of either fresh butter or clarified beef dripping
• a small onion
• a dozen peppercorns
• a bay leaf
• a tiny bit of mace
• a carrot
• a turnip
• a bit of celery
• a good pinch of celery-salt
• a pinch of sugar
• half a pint or more of well-flavored stock
• an ounce of brown roux
• half an ounce of flour
• half an ounce of butter
• four ounces of previously cooked mushrooms

Method

1. 1

   Bone the fowl and cut into fillets.

2. 2

   In a stewpan, heat butter, add giblets, onion, peppercorns, bay leaf, mace, carrot, turnip, celery, and sugar.

3. 3

   Fry for 10-12 minutes, then add stock and simmer gently.

4. 4

   Tie turnip and carrot stars in muslin and cook in stock.

5. 5

   Strain stock, add seasoning and fillets, and simmer for 45 minutes at 300° Fahr.

6. 6

   Serve garnished with vegetable stars and thickened sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 85. The excerpt below is the record exactly as published.

Poulet a la Marseilles. Bone a large fowl (or the poulterer will do this for you) and cut it into ten or twelve neat fillets; reserve the giblets, back, liver, bones, etc. Place an ounce of either fresh butter or clarified beef dripping in a clean enameled iron stewpan; as soon as it oils add the giblets, etc., together with a small onion stuck with a clove, and notched, in order to allow the juice to escape, a dozen peppercorns, a bay leaf, a tiny bit of mace, a carrot peeled and sliced, a turnip peeled and cut into neat pieces, a bit of celery, or else a good pinch of celery- salt, and a pinch of sugar. Fry for ten or twelve minutes, and then add half a pint or more of well-flavored stock; bring gently to the boil; next draw the pan to the side of the fire and simmer very gently, taking care that the stock does not re- duce. Have ready a turnip and a carrot cut into tiny stars; tie all these up in a bit of muslin and set them to cook in the stock. When the latter is thoroughly strong and all the good- ness has been extracted from the giblets, etc., strain off the stock into a well-greased bag, add to it pepper and salt to taste and the fillets of fowl, and let the contents of the bag simmer slowly until the fillets are thoroughly cooked, say about forty-five minutes, in 300° Fahr. Then dish up on a hot dish, and garnish with the vegetable 122 STANDARD COOKERY. stars; thicken the liquor in which the fillets were cooked with an ounce of brown roux, or, failing this, with half an ounce of flour and half an ounce of butter kneaded together; add to it four ounces of previously cooked mushrooms

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