Poularde A La Wallone

Chicken à la Wallone


  • 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 calf’s sweetbread
  • 4 carrots
  • 1 large onion, stuck with 1 or 2 cloves
  • 1 or 2 sticks of celery
  • 1 bayleaf, a bouquet of mixed herbs, salt and pepper.

For the sauce

  • 4 tablespoons of butter
  • 3 of flour
  • 5 yolks of eggs
  • 3 tablespoons of cream
  • 2 of Madeira, chicken stock, mushroom stock, salt and pepper.

For the garnish

  • ¼ lb. of lean veal, kidney fat
  • ¼ lb. of bread soaked in milk
  • 4 tablespoons of cream
  • 4 yolks of eggs, salt, pepper and nutmeg
  • 6 large mushrooms, previously cooked in a few tablespoons of water, the juice of ½ a lemon, and 1 tablespoon of butter.


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 bird. The sweetbread should be removed as soon as tender, drained, cut in large cubes and kept warm till required.

For the sauce, melt the butter in a saucepan, add the flour, stir well till smooth but without browning. Add gradually some of the hot chicken stock, stirring continuously and simmer on a very slow fire for about 30 minutes. Mix the 5 yolks of eggs in a basin with the cream, the butter, Madeira, and a little of the mixture in which the mushrooms were cooked, seasoning with salt and pepper. Beat all this thoroughly and add to the sauce, and keep on beating till the sauce comes to the boil. Then strain it, put it in a clean saucepan and add the garnish of cooked mushrooms, sweetbread and veal quenelles.

The veal quenelles are made by mincing the veal with a little kidney fat, then pounding in a mortar to a perfectly smooth paste, adding the bread, seasoning with salt, pepper and a little nutmeg, and finally mixing with the 4 yolks of eggs and the cream. Shape into small quenelles, roll these in flour, poach in boiling water for 15 to 20 minutes, and drain thoroughly before adding to the sauce.

To serve, put the chicken or capon on a hot dish, pour the sauce over it and garnish with the mushrooms, sweetbread and quenelles.