Poularde à la Valencienne

Method

Prepare a poularde for braising and lard the breast with lardons of fat bacon, put it into a stewpan with two ounces of butter, two sliced onions, one sliced carrot, a large bunch of herbs, six or eight peppercorns, and four or five cloves; place the poularde on the vegetables, cover it with a well-buttered paper, fry for fifteen to twenty minutes, then add to it about half a pint of stock and put into a moderate oven, and braise it with the pan covered down for about three quarters of an hour, adding more stock as that in the pan reduces, and keeping the fowl well basted. When cooked take it up and remove the string or trussing skewers, then place it on a baking tin, and brush over with a little warm glaze; replace in the oven for about ten minutes to crisp the lardons and dish up on the rice prepared as below; strain the gravy, remove the fat from it, and serve in a sauceboat with the poularde, and should there not be sufficient gravy left from the braise, add a little more good hot stock to it before straining.

Prepare the rice for dishing the fowl up on by putting three quarters of a pound of Patna rice into a stewpan to blanch, then wash it and put it back into the saucepan with half a pint of tomato pulp and half a pint of stock that has been coloured with a little carmine, add a bunch of herbs, and two ounces of butter; watch the rice coming to the boil, then cover it over with a piece of well-buttered white foolscap or kitchen paper that is cut to fit the stewpan; let the rice cook on the side of the stove for about three quarters of an hour, when all the grains should be quite separate and tender; great care should be taken not to mix it at all with a spoon; the pan itself should be shaken when the grains require mixing. When the rice is cooked turn it out in a pile on the dish and place the poularde on it. Have two or three truffles, six or eight button mushrooms and about a quarter of a pound of lean ham, tongue, or spiced lean beef cut in shreds like Julienne; sprinkle these all over the top of the fowl and here and there on the rice, and serve.

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