Poularde à la Valencienne from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Prepare a poularde for braising and lard the breast with lardons of fat bacon, put it into a stewpan with two ounces of butter, two sliced onions, one sliced carrot, a large bunch of herbs, six or ...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Larding needle
- Stewpan
- Stove
- Chef's knife
- Cutting board
- Kitchen scale
Ingredients
- tongue
- lean beef
- shreds
- carmine
- truffles
- button mushrooms
- lean ham
- rice
- hot stock
- patna rice
- tomato
- lardons
- warm glaze
- skewers
- fowl
- stock
- vegetables
- peppercorns
- herbs
- carrot
- onions
- butter
- breast with lardons of fat bacon
- lard
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Poularde à la Crème from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Boiled Poularde with Veloute Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Poularde à l’Anvers from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Escalopes of Pheasant à la Marseilles from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Poivrade Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Bourguignotte Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Chiffonade of Chicken à la Princesse from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Roast Loin of Mutton à la Française from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com