Boiled Poularde with Veloute Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Pick and singe the poularde, that has been hung for three or four days, trussing it as for braising, place a piece of slitted fat bacon on the breast; rub it over with lemon juice and tie it up in ...
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Cooking tools:
- Kitchen torch
- Butcher's twine
- Skewer
- Stockpot
- Cheesecloth
- Parchment paper
- Chef's knife
- Cutting board
- Stove
- Saucepan
- Whisk
- Ladle
- Slotted spoon
- Measuring spoon
- Mixing bowl
- Fine-mesh sieve
- Kitchen towel
Ingredients
- fat bacon
- bacon
- skewers
- veloute sauce
- salt
- water
- peppercorns
- cloves
- onions
- herbs
- buttered muslin
- paper
- breast
- lemon juice
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