Poulet Bordeaux

Ingredients

• 1 fowl
• 1 teacup stock
• 1 tablespoon flour
• 2 tablespoon ground nut oil or olive oil
• 1 teacup claret
• 1 clove
• 2 berkono
• A pinch of salt and pepper

Method

1. 1

   Cut the raw fowl as for a fricassee.

2. 2

   Heat the oil, add fowl pieces and liver, browning them.

3. 3

   Remove and keep hot.

4. 4

   Cut onion, toss in oil, add flour, stir to form a paste, then slowly add stock and claret.

5. 5

   Bring to boil, simmer for half an hour.

6. 6

   Return fowl pieces to warm in sauce.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 40. The excerpt below is the record exactly as published.

Poulet Bordeaux (II). 1 fowl. 1 teacup stock. 1 tablespoon flour. 2 tablespoon ground nut oil or olive oil. (If no oil, butter or lard can be used. One tablespoon will be sufficient). J teacup claret. 1 clove. 2 berkono. A pinch of salt and pepper

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