Poulet Blanc

Ingredients

• a tender young fowl of good size
• four ounces of butter
• two table-spoonfuls of flour
• as much boiling veal stock as will nearly cover the bird
• half a dozen small onions
• a dozen fresh mushrooms
• a tea-spoonful of lemon-juice
• a little pepper and salt

Method

1. 1

   Truss the fowl and brown it in melted butter.

2. 2

   Mix flour with the butter, add veal stock, and return the fowl with onions, mushrooms, parsley, thyme, bay-leaf, lemon juice, and seasoning.

3. 3

   Simmer until done, strain the gravy, mix with egg yolk, and serve over the fowl.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1352. The excerpt below is the record exactly as published.

Poulet Blanc. — Pluck and draw carefully a tender young fowl of good size, and truss it firmly for boiling. Put it into a stewpan with fom- ounces of butter melted, and turn it over two or three times. Lift it out, and mix snioothly with the butter two table-spoonfuls of fl^r and as much boiling veal stock as will nearly cover the bird. Put in the fowl, and with it half a dozen small onions, a dozen fresh mushrooms, a bunch of parsley, a sprig of thyme, a bay-leaf, a tea-spoonful of lemon- juice, and a little pepper and salt

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