Name: Poularde A La Wallone (Chicken à la Wallone)
Cuisine: Belgium
Ingredients: 6 large mushrooms, previously cooked in a few tablespoons of water, the juice of ½ a lemon, and 1 tablespoon of butter.; 4 yolks of eggs, salt, pepper and nutmeg; 2 of Madeira, chicken stock, mushroom stock, salt and pepper.; 5 yolks of eggs; 3 tablespoons of cream; 4 tablespoons of butter; 3 of flour; 1 bayleaf, a bouquet of mixed herbs, salt and pepper.; ¼ lb. of bread soaked in milk; 4 tablespoons of cream; ¼ lb. of lean veal, kidney fat; 1 chicken (or preferably a Belgian capon, the Coucou de Malines, which is largely exported to England); 1 calf’s sweetbread; 4 carrots; 2 or 3 lbs. of knuckle of veal; 1 large onion, stuck with 1 or 2 cloves; 1 or 2 sticks of celery

Preparation info

Difficulty
Medium

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

1 chicken (or preferably a Belgian capon, the Coucou de Malines, which is largely exported to England)
2 or 3 lbs. of knuckle of veal<

Method

Put the knuckle of veal in a large earthenware casserole and cover with cold water. Bring to the boil, skim thoroughly and add the sliced carrots, celery, onion, herbs and seasoning. Simmer for about ¾ of an hour. Then add the chicken or capon and the calf’s sweetbread, previously blanched. Bring to the boil and simmer for ¾ of an hour or longer, according to the size of the bi