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  • Jennifer Mueller

Recipes through the Ages The Scent of Bay Rum Poularde Derby

England 1900

butter

rice

100 g of foie gras

100 g of truffles

1 dl of veal stock

salt

pepper

500 g of lean beef

500 g of veal shank

100 g of carrots

75 g of onions butter

2 dl 1/2 of wine

Madeira bouquet garni


For the garnish: 6 large Port wine truffles 6 escalopes of foie gras

For the sauce: cooking base of the Madeira chicken chicken

Steps Stuff the chicken with rice in mixed butter with 100 grams of foie gras and 100 grams of diced truffles and lightly browned in butter, and moistened with a decilitre of veal stock, very reduced, all well seasoned with salt and pepper. Trousser the chicken as a starter; bard it. Put it in a braising pan on a braising base prepared with 500 grams of lean beef cut into large cubes, 500 grams of veal shank cut into sections, 100 grams of carrots and 75 grams of diced onions, all browned buttered. Add a bouquet garni. Season; drizzle with a little melted butter. Cover on the stove; bake for twenty minutes, basting often. Add 2 and a half deciliters of Madeira wine. Cook on moderate heat for an hour, watering often. Drain the chicken, skid it and unbrid it, and frost it when entering the oven. Garnish: Six large peeled truffles cooked in Port wine; six foie gras cutlets sautéed in butter. Sauce: Deglaze the chicken's cooking base with Madeira wine; wet with brown veal stock that is not too bound and consumed. Boil for a few minutes; switch to Chinese. Reduce this sauce to a good consistency, and strain it again. Dressing: Place the chicken on a long dish, on a sandwich bread crouton, fried in butter, fixed at the mark. Arrange the toppings around; drizzle with a little sauce, and serve with the rest of this sauce in a gravy boat. Six large peeled truffles cooked in Port wine; six foie gras cutlets sautéed in butter. Sauce: Deglaze the chicken's cooking base with Madeira wine; wet with brown veal stock that is not too bound and consumed. Boil for a few minutes; switch to Chinese. Reduce this sauce to a good consistency, and strain it again. Dressing: Place the chicken on a long dish, on a sandwich bread crouton, fried in butter, fixed at the mark. Arrange the toppings around; drizzle with a little sauce, and serve with the rest of this sauce in a gravy boat. Six large peeled truffles cooked in Port wine; six foie gras cutlets sautéed in butter. Sauce: Deglaze the chicken's cooking base with Madeira wine; wet with brown veal stock that is not too bound and consumed. Boil for a few minutes; switch to Chinese. Reduce this sauce to a good consistency, and strain it again. Dressing: Place the chicken on a long dish, on a sandwich bread crouton, fried in butter, fixed at the mark. Arrange the toppings around; drizzle with a little sauce, and serve with the rest of this sauce in a gravy boat. and pass it again. Dressing: Place the chicken on a long dish, on a sandwich bread crouton, fried in butter, fixed at the mark. Arrange the toppings around; drizzle with a little sauce, and serve with the rest of this sauce in a gravy boat. and pass it again. Dressing: Place the chicken on a long dish, on a sandwich bread crouton, fried in butter, fixed at the mark. Arrange the toppings around; drizzle with a little sauce, and serve with the rest of this sauce in a gravy boat.

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