804 Fattened fowl boiled with tarragon

Puljarka razvarnaja s estragonom


  • 1 fattened fowl
  • ¼ lb tarragon*
  • 2 lemon slices
  • 1 carrot
  • 1 parsley root
  • 1 celery root
  • lb butter
  • salt


Clean and draw a fattened fowl, wash, and place in a stewpan. Cover with cold water and add lb dry tarragon, salt, 2 slices of lemon, and various root vegetables. Boil until done. Pick over the leaves of another ½ lb of tarragon, cover with 3 glasses of strong bouillon, add lb butter, and bring to a boil. Set the sauce aside to infuse. Cut the fattened fowl into serving portions and arrange them on a platter to resemble a whole bird. Pour on the sauce and serve.

*Two varieties of tarragon (Artemisia dracunculus) are cultivated in kitchen gardens; of the two, French tarragon is much preferable to Russian tarragon (var. inodora) which is coarser and less flavorful. I do not know which variety of tarragon Molokhovets used but, whatever the variety, the excessive quantity in this recipe must have made the dish all but inedible.