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Poularde Washington

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. Butter
  2. a pint of cream
  3. Must
  4. a spoonful of supreme sauce
  5. a glass of whisky
  6. Beef
  7. a pinch of cayenne are stirred
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Select a large capon.
  2. About a dozen heads of maize corn are boiled and taken from the husk, lightly coloured in butter, mixed with a spoonful of supreme sauce, and used as a stuffing for the bird.
  3. Forty to fifty minutes must be allowed to cook the capon in a deep pan, in a moderate oven.
  4. The capon is then placed on a hot dish, and a glass of whisky, half a pint of cream, a little beef extract, and a pinch of cayenne are stirred into the pan to make the sauce.
  5. If fresh maize is not obtainable, tinned maize can be used.

Plating

Cookware for this recipe

  • Saucepan
  • Whisk
  • Wooden spoon