Poulet au Lait—French Peasant

Ingredients

• a six-pound fowl
• an onion
• two thick slices of bread
• a cup of boiled chestnuts
• half a cup of raisins
• a quart of fresh milk
• salt and pepper

Method

1. 1

   Make a stuffing as follows: Chop very fine the gizzard, heart and liver of a six-pound fowl with an onion.

2. 2

   Soak two thick slices of bread in boiling water and squeeze in a cloth.

3. 3

   Add it to the giblets with a cup of boiled chestnuts and half a cup of raisins; season well with salt and pepper, and when well mixed stuff the chicken, sewing up the opening.

4. 4

   Place in a deep casserole or roaster and cover with a quart of fresh milk.

5. 5

   Bake in a moderate oven, basting about every five minutes, until the chicken is tender.

6. 6

   It will take about two hours and then the chicken should be well browned and the gravy much reduced.

7. 7

   Strain, thicken, if necessary, and serve in a gravy boat.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 57. The excerpt below is the record exactly as published.

POULET AU LAIT— FRENCH PEASANT Make a stuffing as follows : Chop very fine the gizzard, heart and liver of a six-pound fowl with an onion. Soak two thick slices of bread in boiling water and squeeze in a cloth. Add it to the giblets with a cup of boiled chestnuts and half a cup of raisins; season well with salt and pepper, and when well mixed stuff the chicken, sewing up the open- ing. Place in a deep casserole or roaster and cover with a quart of fresh milk

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