Poulet Blanc

Ingredients

• Take a young fowl trussed for boiling
• put it in a stewpan ½ lb. of butter melted
• mix with the butter 2 oz. of veal stock
• add 2 or 3 small onions
• button mushrooms
• parsley
• bay leaf
• spoonful of lemon juice
• pepper
• salt
• nutmeg
• the beaten yolk of one egg
• garnish with slices of lemon

Method

1. 1

   Put the fowl in a stewpan with melted butter.

2. 2

   Turn it over once or twice, then take it out and mix the butter with veal stock.

3. 3

   Put the fowl back, add onions, mushrooms, parsley, bay leaf, lemon juice, pepper, salt, and nutmeg.

4. 4

   Stew gently for about one hour.

5. 5

   Strain the gravy, mix with the beaten yolk of one egg, and stir over a slow fire until it thickens.

6. 6

   Serve over the fowl.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 20. The excerpt below is the record exactly as published.

Poulet Blanc. Take a young fowl trussed for boiling, put it in a stewpan ^th \ lb. of butter melted ; turn it over once or twice, take *fc out, and mix with the butter 2 oz. oi ¥Lo\ff &\A \ ^\x& fc\ 56 MISS CAMERON'S COOKERY BOOK. veal stock; put the fowl back, and add 2 or 3 small onions button mushrooms, parsley, bay leaf, spoonful of lemon juic* pepper, salt, and nutmeg; stew very gently for about on hour. When done, dish and keep hot, while you strain tb gravy, and mix with it the beaten yolk of one egg ; stir ov£ a slow fire till it thickens, but do not allow it to boil, or will curdle. Serve it poured over the fowl, and garnish wit slices of lemon.

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