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Fowl Au Consomme

A fowl cooked in consommé with bacon and salt, served with cooking liquid.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Fowl Au Consomme

Ingredients

Directions

Prepare the fowl

  1. Empty the fowl without making a large opening.

  2. Singe it gently and scald the legs, turning them inside the body.

  3. Lay a thick layer of fat bacon on the fowl and fasten it tightly.

Cook and serve

  1. Bring the consommé to a boil before adding the fowl to maintain its white color.

  2. Cook for 1 hour and 15 minutes for a large fowl or 1 hour for a smaller one.

  3. Drain the fowl, wipe off excess grease, and serve with a little of the cooking liquid and a pinch of salt.

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.

Explore the science

What each ingredient does

Fat bacon
Adds fat that bastes the fowl and keeps the breast moist as it cooks.
Consomme
Cooking liquid that gently poaches the fowl and flavours the meat and serving liquid.

The step that matters

Bring the consommé to a boil before adding the fowl. Starting the fowl in liquid that is already boiling sets the surface quickly, which helps keep the skin white as the record intends. Adding it to cold or simmering liquid can let the colour turn grey or dull.

“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.

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