1470—Poularde en Estouffade

Half-No. 250, Poëlings the pullet in a saucepan.

Line the bottom and sides of an oval cocotte with thin slices of ham. Put the half-No. 250, Poëlings pullet into this cocotte, together with one lb. of carrots, onions, and celery, all three sliced, fried in butter and moderately seasoned with salt and pepper.

Swill the saucepan with one-third pint of strong veal stock; reduce to half; put this reduced stock into the cocotte; cover the latter; seal down the lid with a thread of paste, and complete the cooking of the pullet in a somewhat hot oven for three-quarters of an hour.