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Harriet Dawbarne cookbook, January 1834
Page 60
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Poularde des Gourmet A fat pullet for a connoisseur of wine Take a plump and tender pullet, truss it, dry and singe the interior, take a clean piece of meat dripping about the size of an Egg with double its quantity of butter and mix with a good pinch or tarragon leaves and stuff the bird - tie up the pullet securely at both ends the feet within - Then take a fresh clean pig's bladder, insert the pullet, tie the aperture - Then wrap it in a cloth and put it into boiling water - It should boil uninterruptedly for two hours - untie the pullet when done and serve it upon a hot dish in its own gravy - Separately a sauce blonde flavoured with tarragon. The Achenecum Feby 13 69
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Poularde des Gourmet A fat pullet for a connoisseur of wine Take a plump and tender pullet, truss it, dry and singe the interior, take a clean piece of meat dripping about the size of an Egg with double its quantity of butter and mix with a good pinch or tarragon leaves and stuff the bird - tie up the pullet securely at both ends the feet within - Then take a fresh clean pig's bladder, insert the pullet, tie the aperture - Then wrap it in a cloth and put it into boiling water - It should boil uninterruptedly for two hours - untie the pullet when done and serve it upon a hot dish in its own gravy - Separately a sauce blonde flavoured with tarragon. The Achenecum Feby 13 69
Szathmary Culinary Manuscripts and Cookbooks
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