Difficulty: ★★★☆☆
This elegant dish requires specialized equipment: a couscoussier or Dutch oven with a tight-fitting sieve (large holes) and lid.
In the base, pour 1.5 liters of chicken stock. In the sieve, arrange bunches of vegetables: 150 g very red carrots cut into 3 cm x 0.5 cm sticks; 150 g turnips similarly cut; 120 g (3 whites) sliced leeks; 100 g celeriac sticks. Place the poulard on top.
Wet a clean towel thoroughly, wring it out, and drape it over the sieve edges. Secure the lid tightly, tying string around the overhanging towel. Weight the lid with 1 kg and bring to a gentle boil.
Regulate heat for steady simmering (40 minutes for 1.7 kg poulard, 50 minutes for 2.5 kg). Rest off heat for 10 minutes.
Uncover, carve the poulard, and arrange on a platter surrounded by vegetable bouquets—add English-style cooked green beans and peas if desired. Drizzle with a little broth.
Serve with coarse salt on the side for those who prefer it; the stock provides ample seasoning. Accompany with Ninon artichoke hearts.
Ninon Artichoke Hearts:
Cook artichoke hearts in lemon-floured water with a spoonful of oil, drain, and reserve. Trim into ovoid shapes and keep warm.
Blend trimmings with breadcrumbs, 4 egg yolks, grated Parmesan; season with salt and pepper.
Generously butter a deep baking dish. Whip 4 egg whites to stiff peaks and fold into the mixture. Pour into dish center, surround with artichokes, cover with buttered paper. Bake soufflé mixture 15-20 minutes in a moderate oven.
Meanwhile, add cream and a splash of orange juice to braising liquid, reduce quickly, and season.
Coat artichokes with sauce and serve remainder alongside.
Source: André Guillot, La Vraie Cuisine Légère.
