Home › The Principles of Cookery › POULARDE (a la Stamboul)

POULARDE (a la Stamboul)

Draw the bird carefully, and wipe it out with a damp cloth. Boil half a pound of best rice till it is tender, then drain the liquid from it, and lay the grain on a sieve before the fire to swell. Moisten part of it slightly with a little highly-seasoned veal stock, and fill the bird with it. Truss it firmly and securely, cover with thin slices of bacon, fasten oiled paper over this, and lay the bird down to a clear fire. Baste liberally, and a quarter of an hour before it is taken down remove the paper and bacon, and let the bird brown nicely. Moisten the remainder of the rice with veal stock, place it on a hot dish, and lay the poularde upon it. Garnish the dish with slices of lemon, or fresh barberries if they can be had. Probable cost, variable. Sufficient for five or six persons.