The 1901 Cookbook Archive
No. 1047 — Boiled Poularde with Champignon or Crayfish Sauce
English historical translation of Molokhovets recipe No. 1047 from the 1901 Russian cookbook, retaining original methods and measures.
Clean, eviscerate and wash the poularde. Cover with cold water, add root vegetables, a bouquet of herbs and salt, and boil.
Cut into portions and arrange as if the bird were whole. Pour over champignon sauce No. 435 or 436, or crayfish sauce No. 431.
Original source: Read Russian recipe No. 1047. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.