Poulard fricassee

Name: Poulard fricassee
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 7
Ingredients: 1 collar Soup Greens; 2 Onions; 1 (approx. 1.6 kg) Poulard; 7-10 Tbsp Salt; 2 Bay leaves; 6 black and white peppercorns; 1 (approx. 500 g) Broccoli; 500 g frozen Parisian carrots; 75 g Butter or margarine; 60 g Flour; 200 g Whipped cream; 1-2 TABLESPOONS Lemon juice; 1/2 TEASPOON Curry; 6-8 Splash Worcester sauce; 7-10 Tbsp Pepper; 6 discs White bread (approx. 20 g each); 7-10 Tbsp Chervil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 7

1 collar Soup Greens
2 Onions
1 (approx. 1.6 kg) Poulard
7-10 Tbsp Salt
2 Bay leaves
6 black and white peppercorns
1 (approx. 500 g) Broccoli
500 g frozen Parisian carrots
75 g Butter or margarine
60 g Flour
200 g Whipped cream
1-2 TABLESPOONS Lemon juice
1/2 TEASPOON Curry
6-8 Splash Worcester sauce
7-10 Tbsp Pepper
6 discs White bread (approx. 20 g each)
7-10 Tbsp Chervil

Directions

1
Clean, wash and cut the soup greens into large pieces. Peel and quarter onions. Wash the poulard and put it together with the vegetables in a large pot with about 4 litres of salted water.
2
Add spices and bring to the boil. Cook at low heat for about 11/4 hours. Remove the poulard, let it cool down a little and remove the skin. Remove the meat from the bones and cut into pieces.
3
Pour the chicken stock through a sieve and collect it. Measure 800 ml and put aside. Clean and wash broccoli and divide into small florets. Cook in salt water for 12-15 minutes. Add the carrots 8 minutes before the end of the cooking time and cook.
4
Drain on a sieve. Melt 60 g fat in a pot, dust with flour and let it sweat on. Deglaze with the broth and cream set aside while stirring and bring to the boil.
5
Season to taste with lemon juice, curry, Worcester sauce, salt and pepper. Add meat and vegetables and heat again. Fill the fricassee into an ovenproof dish. Remove the crusts from the bread and crumble finely. Sprinkle over the fricassee.
6
Spread the remaining fat in pieces on top and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 20-25 minutes. Serve garnished with chervil as desired.