Boiled Poularde with Veloute Sauce

Poularde bouillie. Sauce Veloute


Pick and singe the poularde, that has been hung for three or four days, trussing it as for braising, place a piece of slitted fat bacon on the breast; rub it over with lemon juice and tie it up in a little buttered muslin or paper, and put it then into a stewpan with three or four onions sliced, a bunch of herbs, six or eight peppercorns, two or three cloves, a pinch of salt, and cover with boiling water. Let it simmer gently on the side of the stove for about one and a quarter to one and a half hours, then take up on a hot dish, remove the trussing strings or skewers and the muslin and insert hatelets, and serve with about two pints of good creamy Veloute sauce over. The bacon may or may not be served as preferred.