No. 1046 — Boiled Poularde with Tarragon
English historical translation of Molokhovets recipe No. 1046 from the 1901 Russian cookbook, retaining original methods and measures.
Clean, eviscerate and wash the poularde, put in a saucepan and cover with cold water.
Add ⅛ Russian pound of dried tarragon, salt, two seedless and peeled lemon slices and assorted root vegetables. Boil until tender.
Pick the leaves from another ⅛ Russian pound of tarragon, pour over two glasses of strong broth and add ⅛ Russian pound of butter.
Bring to the boil and let infuse. Cut the poularde into portions and reassemble it on a dish so that it looks whole. Pour the tarragon sauce over it.
To provide
1 poularde, ¼ Russian pound of tarragon and salt 2 lemon slices and 1 carrot | 1 parsley root and 1 celery root ⅛ Russian pound of butter |