Poule au Pot à la Toulousaine
Boiled Chicken, Toulouse Style
Soup made from the chicken
Main course- chicken, stuffing, and
vegetable side dish. Serve any
vegetable you wish.
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FISH TAJINE A LA FRANCAISE
Coq au Vin (Chicken in Red Wine) Pronounced-
"coke o vanh"
Choucroute Recipe- pronounced- "shoe' croote'"
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a la Setoise (Bourride of Monkfish, Sete-style)
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Porc au Chou
1 chicken, about 4-5 lb. (2 kg), with liver and gizzards if
Salt and freshly ground pepper
3 tablespoons milk
3 oz. (100 g) fresh bread, crusts trimmed
6 cloves garlic
6 oz. (200 g) prosciutto or other cured ham
1 tablespoon chopped parsley
4 pinches of freshly grated nutmeg
2 onions, about 3 oz. (100 g) each
2 bay leaves
½ teaspoon ground thyme
1 teaspoon ground parsley
3 medium carrots, peeled and thickly sliced
2 tender celery stalks, cut into large chunks
10 peppercorns, white and black mixed
Slices of toasted bread
Season the chicken inside and out with salt and pepper.
Heat the milk in a small saucepan and crumble in the bread.
Mix to a smooth paste, then remove from heat and let cool.
You can add a bit more milk if necessary, but don’t make this
too liquid as it will be part of the stuffing and will be liquid
enough at the end.
Finely chop 3 cloves of garlic. Finely chop the ham and
Break the eggs into a bowl and beat with a fork to blend.
Add the garlic, chopped ham and liver, soaked bread,
chopped parsley, salt, pepper, and nutmeg and mix with a
wooden spoon until smooth. Stuff the chicken with this mixture and sew the opening with kitchen thread. This needs to be