The recipe
Ingredients
Directions
Prepare the fowl
Choose a fine fat fowl with perfectly white flesh and skin.
Boil the fowl in a poêle for 1 hour and 15 minutes if large.
Drain the fowl and wipe off all the fat.
Finish
Cover the fowl with béchamel sauce.
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.
Explore the science
What each ingredient does
- Fat fowl
- Provides the main body of the dish, with its fat keeping the flesh moist during cooking.
- Bechamel sauce
- Forms a smooth, creamy coating over the fowl that adds richness and flavour.
The step that matters
Wiping off all the fat. Fat left on the fowl can make the béchamel greasy and stop it clinging smoothly to the surface, so the coating looks uneven.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Illustration
Illustration
Illustration
IllustrationThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.