Name: Poularde Poêlée Au Consommé
Ingredients: 1 poularde; coarse sea salt (formerly 'bay salt'); water

Poularde Poêlée Au Consommé

Ingredients

1 poularde
coarse sea salt (formerly 'bay salt')
water

Directions

Choose a poularde with a large stomach and thick, white fat covering the tail and thighs.
Carefully empty the poularde, removing the lungs to prevent discoloration during cooking.
Lightly singe the skin and prepare the legs to remove the first layer of skin.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.