No. 1048 — Boiled Poularde with a Choice of Garnishes
English historical translation of Molokhovets recipe No. 1048 from the 1901 Russian cookbook, retaining original methods and measures.
Clean, eviscerate and wash a poularde. Put into a saucepan and cover completely either with cold water and a spoonful of butter, or with cold meat or chicken broth.
Add root vegetables, a bunch of herbs, one bay leaf and four or five allspice berries. Simmer gently covered.
When cooked, cut into portions and reassemble on a serving dish to resemble a whole bird.
Garnish with stuffed tomatoes, or fluffy rice, or boiled cauliflower, or peas and carrots No. 518.
Make a sauce with the poularde's broth, adding two or three egg yolks, a spoonful of Madeira and lemon juice, and serve with the bird.
To provide
1 poularde and a bunch of herbs Root vegetables and spices Water with 1 spoonful of butter, or broth 1 glass of rice and ½ lemon | Or 8–12 tomatoes and stuffing No. 574 Or 1½ Russian pounds of cauliflower, etc. 3 yolks and optionally 1 spoonful of Madeira |