CHICKEN AUSTERLITZ

 CHICKEN AUSTERLITZ

 Amongst the 365 methods of cooking a fowl which M de Cussy offered to submit to the hero of Austerlitz there was none better than Fin Bec's receipt for poularde des gourmets .

Take a plump and tender pullet, truss it, dry and singe the interior, take a clean piece of meat dripping about the size of an egg, with double its quantity of butter, and mix with a good pinch of tarragon leaves and stuff the bird. Tie up the pullet securely at both ends, the feet within. Then take a fresh clean pig's bladder; insert the pullet; tie the aperture. Then wrap it in a cloth. and put it into boiling water. It should boil uninterruptedly for two hours. Untie the pullet when done, and serve it upon a hot dish in its own gravy. Separately a sauce blonde.flavoured with tarragon. Surely, such a dish as this may be served in any day in any January in the most modest of British establishments, without creating a domestic revolution. 

THE ORIGINAL RECIPE OF CHICKEN AUSTERLITZ- THE SIGNATURE CHICKEN OF THE CHEF OF NAPOLEON BONAPARTE WAS FOUND IN THIS NEWSPAPER:

THE ATHENÆUM, N 2155 FEB 13 '69 (1869)

THE RECIPE PRESENTED AS IT IS. 

WHY DID I PUBLISH THIS RECIPE?

I HAVE NEVER EXPECTED THE CHICKEN AUSTERLITZ TO BE THE BOILED CHICKEN. I KNEW THIS WAS THE FOWL, PREPARED WITH TARRAGON, BUT NEVER THOUGHT THIS IS THE BOILED MEAT AND COOKED FOR MORE THAN TWO HOURS, THE FOWL CHICKEN AUSTERLITZ IS PRESENTED WITH A SAUCE BLONDE- TRADITIONAL WHITE SAUCE- WHICH IS EXACTLY WHAT SURPRISES. COLD CHICKEN AUSTERLITZ WOULD PERFECTLY GO WITH A STANDARD MAYONAISE- WITH A HINT OF RADISH.