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Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
After careful boning and stuffing, the bird is rolled into a neat sausage shape, wrapped in baking parchment, and foil, then tied securely with string. This holds the meat and stuffing tightly and makes a neat shape for easy slicing.

  1. Season the inside of the whole boned bird with salt and pepper. Spread the stuffing evenly over the inside of the bird and pull up the sides of the bird to cover the stuffing.

  2. Stitch the bird closed from the tail to neck end with a trussing needle and thread. Season the outside of the bird by rubbing the skin with salt and pepper.

  3. Dampen a large piece of baking parchment with water. Place the stuffed bird parallel to one long end of the paper, and roll the paper tightly around it, to make a cylinder. Twist the ends to seal. Place the wrapped bird on a large piece of foil and roll up in a similar way.

  4. Cut a piece of kitchen string about 1 metre long. Wrap the string first around the length of the cylinder, then several times around its width at regular intervals, securing the ends of the string with double knots.

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