Poularde à la Valencienne

Name: Poularde à la Valencienne
Ingredients: fowl; skewers; stock; rice; hot stock; warm glaze; lardons; shreds; lean beef; tongue; lean ham; button mushrooms; truffles; carmine; tomato; patna rice; herbs; onions; butter; carrot; lard; breast with lardons of fat bacon; peppercorns; vegetables

Preparation info

Difficulty
Medium

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

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