Poulard with Tarragon

Rinse poulard well and dry.

Sauté the poultry liver in a little butter. Coarsely chop and add bacon, ham and cured sausage.

Soak white bread in milk, then squeeze well. Preheat the oven to 200 °C.

Remove the peel from the shallots, finely dice half of them and sauté in butter until soft. Put the rest of the shallots aside, undivided.

Put bacon, ham, liver, cured sausage, white bread and shallot cubes through the fine slice of the meat grinder. Stir in egg and tarragon (1), season with salt and pepper. Form the farce into the poularde, sew up the belly opening.

Place in a buttered roman pot. Put butter flakes on the poularde, drizzle with a little poultry stock. Next, place the romaine pot in the preheated oven with the lid closed, steam for about 1 hour.

Boil white wine with remaining tarragon (2) and the uncut shallots. Boil to half, add remaining stock, boil repeatedly and thicken sauce with cold butter stirred in portions just before serving.

Slice tenderloin and farce, place on a serving platter form and cover with sauce.

Difficulty: Not very easy, Price level: Not expensive

Special equipment: meat grinder, roman pot

Use dried tarragon.

Our tip: Use a delicious spicy bacon for a delicious touch!

Related Recipes:

Diet Calf Liver SausageSaute onions until translucent and set aside. Place veal and pork belly in low boiling water and gently wallow... Cream of Poultry Liver with Pea Mousse and Roasted HazelnutsFor the chicken liver cream, heat butter in a pan and sear the liver pieces in it all around. Season with salt... Wild Boar with Olives and WalnutsCoarsely dice the wild boar meat. Halve four shallots and finely slice the carrots. Spread the meat cubes... Grilled Meat Sausage with BaconBriefly scald the meat sausage with boiling hot water. Cut the sausage every 4 cm so that it only hangs... Cold Melon Tarragon Soup with CrabCut open the melon, remove the seeds, remove the flesh from the skin and mash together with the clear soup... Poultry Hash with Brown Bread DumplingsBoil about one l of water with greens and onion, cut chicken into quarters, add to boiling water with spices... Sausage Salad with New Potatoes and VegetablesFor the sausage salad with new potatoes and vegetables, first cut the stumps once lengthwise and into fine... Bread SlicesPlace the veal sausage meat and crème fraîche or heavy cream in a suitable bowl. Cut the chives with... Stifado, CasseroleCut veal cubes about five centimeters, pour red wine in a baking dish, add bay leaf, cinnamon and cloves... Giuwetsch – Braised Lamb MeatBulgarian giuvech, like Romanian ghiveci, is a legacy of the long Turkish rule over both countries...