No. 1038 — Braised Poularde Stuffed with Chicken Quenelles and Champignons
English historical translation of Molokhovets recipe No. 1038 from the 1901 Russian cookbook, retaining original methods and measures.
Clean a poularde and stuff it with chicken quenelle forcemeat: remove the flesh of another hen, mince and pound very finely, and add the crumb of a small three-kopeck bread roll soaked in milk or cream, a spoonful of butter, pepper, nutmeg and two eggs.
Pound thoroughly, rub through a sieve, stuff and sew the poularde. Cover in thin strips of pork fat, tie and boil in broth until tender.
Remove the wrappings, trim and cut into portions. Reassemble on a dish to resemble a whole poularde.
For the champignons, mix a glass of water with the juice of one lemon. Wash and peel the mushrooms, dropping them into the lemon water as they are cleaned.
Add ½ spoonful of butter and salt, boil covered until tender and drain. Surround the poularde with the mushrooms.
For the sauce, fry ½ glass of flour in two spoonfuls of crayfish butter, thin with three glasses of poularde broth, boil, add champignon essence No. 3944, boil again and strain.
Salt to taste, cool while beating with a spatula, add three yolks and warm with constant stirring until very hot. Strain through a cloth, reheat and pour over the poularde and champignons.
To provide
1 poularde and 1 hen A three-kopeck bread roll and 1 glass of cream 1 spoonful of butter, pepper and nutmeg Salt, 2 eggs and ¼ Russian pound of pork fat ¼–½ Russian pound of champignons | 1 lemon and ½ spoonful of butter ½ glass of flour and 2 spoonfuls of crayfish butter 3 glasses of broth and champignon essence No. 3944 and 3 egg yolks |