Poularde A La Wallone

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

Chicken à la Wallone

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<

Europe
Belgium
Main course

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