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10. Fowl a la Villeroi.
Take a fine fowl, which may be known to
connois-.
seurs by a skin of bluish hue marbled with grey.
Having.
been emptied and singed, let it be trussed, the
legs turned
down outwards ; inside the body introduce a small
quantity
of butter kneaded with salt and lemon juice.
Put the fowl
into an oval stew-pan, with a layer of fat bacon
; next pour
some poele over it. Things which are poele, requiring
to
preserve their whiteness, are not to be kept
on the fire so
long as others. It requires only three-quarters
of an hour for
a fowl to be done in this style. A capon, however,
would
require fully an hour.
Observation, to be particularly
attended to by the cook.-
As a poele has no translation; I realize the
name. It is
indispensable in fine cookery, ' and is made
as follows :
Take one pound of beef suet, one pound of quite
fresh
batter, and one pound of very fat bacon ; cut,
the suet
and the bacon into very large dice ; put them
into a stew-
pan with two pounds of veal cut' in the same
manner ;
fry till the veal becomes very white : and then
moisten
with about three pints of boiling water, a handful
of
salt, one bay-leaf, a few sprigs of thyme, one
onion stuck
with three cloves, and a great bunch of parsley
and green
onions ; let the whole boil gently till the onion
is done,
then drain it through a hair sieve, and use for
anything
that may want poele. The use of poele as to make
every-
thing boiled in it very white and tasty. In the
winter it
keeps for a week, and is very useful in the larder.
Obs.-This is almost the same operation
as braising ; the
only difference is that what is poele must be
underdone,
and a braise must be done through.
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