Poule au blanc, also known as poule au pot, is a flavorful Norman classic that's simple to make at home. Rinse a free-range hen and place it in a large casserole. Cover with water, add 2 chicken stock cubes, bring to a boil, then turn off the heat and skim. Stir in 1 diced celery stalk, 2 white leeks, and 1 onion studded with a clove. Boil again. Off the heat, add 4 carrots, 2 turnips, 4 potatoes, a little thyme, and a bay leaf. Let stand overnight. The next day, simmer the hen and vegetables for about 45 minutes. For the white sauce, melt 5 tablespoons butter, stir in 5 tablespoons flour for a smooth roux. Gradually whisk in ladles of broth, a splash of cream, salt, and pepper; thicken as needed. Serve the tender chicken and vegetables with the sauce.
For offal lovers, this hearty Norman specialty is a must-try. Rinse 1 kg veal tripe and 1 veal foot. Soak in water with a little vinegar for a few hours. Blanch in boiling salted water, then cut into pieces. Simmer pieces with 2 carrots, 2 onions, 1 bouquet garni, a little allspice, salt, and pepper. Add 50 cl white wine and cover with water. Seal the casserole tightly and bake at 180°C for 4.5 to 5 hours.
Teurgoule, Normandy's beloved rice pudding, is creamy and spiced to perfection. In a large terracotta dish, combine 150 g round rice, 180 g caster sugar, 2 tsp cinnamon, and a pinch of salt. Slowly pour in 2 liters whole milk without stirring. Bake at 150°C for 1 hour, then reduce to 110°C for 5 hours. Enjoy warm or chilled.
