Poulets a la Montmorency

Ingredients

• two chickens of equal size
• minced suet
• bread-crumbs
• spice
• aromatic herbs
• pepper
• salt
• the juice of a lemon
• thin slices of fat pork
• several carrots
• onions
• a clove or two
• bay leaves
• thyme
• a bunch of parsley
• a cupful of bouillon

Method

1. 1

   Draw and singe the chickens.

2. 2

   Mix suet, bread-crumbs, spice, herbs, pepper, salt, and lemon juice; put some in each chicken.

3. 3

   Lay pork slices in a stewpot, place chickens on top, add carrots, onions, cloves, bay leaves, thyme, and parsley.

4. 4

   Moisten with bouillon, cover with buttered paper, and cook in the oven for 2-3 hours.

5. 5

   Serve with clear sauce espagnole.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 70. The excerpt below is the record exactly as published.

Poulets a la Montmorency. Draw and singe two chickens of equal size. Mix together minced suet, bread-crumbs, spice, aromatic herbs, pepper, salt, and the juice of a lemon; put a little in the body of each chicken. Lay some thin slices of fat pork over each, and also at the bottom of an earthenware stewpot. Place the chickens upon them, add several carrots, onions, a clove or two, bay leaves, thyme, and a bunch of parsley. Moisten with a cupful of bouillon

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