Poularde à la Crème from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Choose a good fat poularde, draw and cleanse it. Prepare a stuffing with half a pound of finely chopped suet, half a pound of finely chopped ham, half a pound of breadcrumbs, two ounces of herbs (t...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- bayleaf
- parsley
- thyme
- herbs
- salt
- pepper
- basil
- marjoram
- raw yolks of eggs
- cayenne
- sugar
- nutmeg
- breast
- bacon
- browned breadcrumbs
- warm butter
- veloute sauce
- suet
- stuffing
- breadcrumbs
- ham
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