Poularde à l’Anvers from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Have a fat poularde trussed for roasting, and the breast well larded with lardons of fat bacon; place it in a well greased paper, and roast or bake it for half to three quarters of an hour, accordi...
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Cooking tools:
- Oven
- Roasting pan
- Butcher's twine
- Larding needle
- Parchment paper
- Kitchen timer
Ingredients
- apples
- compote of apples
- syrup
- breast
- forcemeat balls
- lardons of fat bacon
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