Poulet Aux Olives

Ingredients

• a chicken
• two ounces of fresh butter or half a gill of oil
• a tiny bit of garlic
• a large tablespoonful of breadcrumbs
• an ounce of glaze
• a teaspoonful of lemon juice
• a heaped teaspoonful of red currant jelly
• a large spoonful of good stock or gravy
• a dozen olives farcies

Method

1. 1

   Truss the chicken and dust with spiced pepper.

2. 2

   In a bag, combine butter or oil, garlic, breadcrumbs, and chicken.

3. 3

   Cook in the oven for 30 minutes.

4. 4

   Drain the chicken, remove garlic, and mix remaining gravy with glaze, lemon juice, jelly, and stock.

5. 5

   Heat and add olives, then pour over the chicken and garnish with straw potatoes or spinach.

Nutrition per serving

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 86. The excerpt below is the record exactly as published.

Poulet Aux Olives. Take a chicken trussed as if for boiling; dust it lightly with spiced pepper, and reserve on a plate till needed; place two ounces of fresh butter or half a gill of oil, whichever is most convenient, in a large bag, add a tiny bit of garlic, notched in order to allow the juice to escape, a large tablespoonful of breadcrumbs, and the chicken; place the bag on the grid in the oven and cook for half an hour. Then remove the bird to a hot dish, having drained it carefully as directed. Pour off all the grease from the remaining breadcrumbs and remove the garlic. Put the residue of the gravy in a clean bag with an ounce of glaze, a teaspoonful of lemon juice, a heaped tea- spoonful of red currant jelly and a large spoonful of good stock or gravy. Fold and make very hot, then open the bag and add a dozen olives farcies

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