Pullet Champagne Style (Poulet a la Champenoise)

Ingredients

• 1 tender chicken
• 2 tablespoons butter
• % pound lean veal
• % pound salt pork, diced
• 1 onion, minced
• 1 garlic clove, minced
• 3 shallots, minced
• 2 sprigs parsley
• 1 sprig thyme
• 1 bay leaf
• Pepper and salt
• 3 cups champagne
• 2 egg yolks, beaten
• 2 cloves
• 1 blade mace
• 6 peppercorns
• 1 small leek, sliced
• 1 egg, beaten
• Bread crumbs

Method

1. 1

   Chop chicken giblets and simmer in unsalted water.

2. 2

   Melt butter in saucepan, add salt pork and fry a few minutes, then add veal cut into small pieces, onion, garlic, and shallots.

3. 3

   Slowly fry without browning.

4. 4

   Add parsley, thyme, bay leaf, giblets with liquor, seasonings, and 1 cup champagne.

5. 5

   Cover and cook until liquid is reduced and mixture is nearly dry.

6. 6

   Remove herbs, cool, add egg yolks and mix well.

7. 7

   Season chicken, fill with mixture and sew up apertures; lay in a deep saucepan with 2 cups champagne, cloves, mace, peppercorns, garlic, and leek.

8. 8

   Cover closely and simmer, basting and turning occasionally.

9. 9

   Drain and wipe dry, roll in beaten egg and crumbs, and quickly brown under grill.

10. 10

    Strain contents of pan and serve as sauce.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 140. The excerpt below is the record exactly as published.

garlic clove, minced Salt and pepper 6 stoned olives, chopped !/4 cup butter 6 scallions, chopped 2 pounds Toulouse sausage 2 tomatoes or plain sausage meat V2 cup white wine Wipe fowl well inside and out and season with salt and pepper. Chop the liver, melt 3 tablespoons butter and fry liver 2 minutes, add sausage meat and fry, stirring and turning so it will not cake. Mix in the garlic, olives, and scallions. Peel tomatoes, take out seeds, and add. Stuff the hen and sew up apertures. Brown in remaining butter, in a pot-roasting kettle. Add warmed wine and proceed as with pot roast. Champagne FRENCH PULLET CHAMPAGNE STYLE (Poulet a la Champenoise) 329 i tender chicken 2 tablespoons butter % pound lean veal *4 pound salt pork, diced i onion, minced i garlic clove, minced 3 shallots, minced 2 sprigs parsley i sprig thyme i bay leaf Pepper and salt 3 cups champagne 2 egg yolks, beaten 2 cloves i blade mace 6 peppercorns i small leek, sliced i egg, beaten Bread crumbs

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