Ingredients

IngredientsPOULE AU POT, A FAVORITE DISH OF HENRI IV, IS THE PRIDE AND JOY OF MANY MOTHERS IN SOUTHWESTERN FRANCE. THEIR RECIPES ARE OFTEN FIERCELY GUARDED SECRETS PASSED DOWN ONLY TO DAUGHTERS. IN RESTAURANTS THE DISH IS SERVED IN THREE COURSES: THE RICH, ELIXIR-LIKE POACHING BROTH FIRST, WITH A SPOONFUL OF RED WINE IN THE LAST SIP (CALLED LE CHABROT); NEXT THE VEGETABLES AND STUFFING; AND FINALLY THE SLICED BIRD WITH A SAUCE MADE WITH COARSE SEA SALT (GROS SEL). AT HOME, ALL OF THE DISHES ARE PLACED ON THE TABLE, BUT THE BROTH IS ALWAYS EATEN FIRST. WE SUGGEST A CAPON RATHER THAN THE OLD HEN, OR POULE, THAT IS TRADITIONALLY BRAISED. IT IS SERVED WITH AN EMULSIFIED SAUCE MADE WITH MUSTARD, HARD-COOKED EGGS, SOME OF THE BROTH, PLUS OIL, AND VINEGAR.

FOR THE STUFFING:

• 1 capon liver or 2 chicken livers, chopped
• 6 ounces chopped pork sausage meat
• 3 ounces unsmoked, cured dry ham, such as Jambon de Bayonne or prosciutto, diced
• 3 ounces Grade B foie gras, diced, optional
• 1 shallot, chopped
• 1/2 cup chopped flat-leaf parsley

• 2 eggs, beaten
• 2 tablespoons Armagnac
• 1 tablespoon chopped garlic
• Salt and freshly ground black pepper
• 2 to 3 slices day old bread, about 2 ounces, torn into small pieces
• 1 cup milk

FOR THE CAPON:

• 1 (8 pound) capon, giblets, neck, 2 wing joints, and extra fat removed
• Salt and freshly ground black pepper
• 8 medium turnips, quartered
• 3 onions, each studded with 3 whole cloves
• 3 carrots, cut into 2-inch pieces
• 2 ribs celery, cut into 2-inch pieces

• 2 leeks, trimmed and washed, cut into 2-inch pieces
• 3 bay leaves
• 2 bunches fresh thyme
• 1 head garlic, separated into cloves, with skin left on
• 4 quarts chicken stock
• 1 head Savoy cabbage, large ribs removed, cored, quartered, and blanched

TO FINISH:

• Gros Sel Sauce, recipe follows
• 8 ounces dried vermicelli pasta
• Capers, for garnish

• Pickled onions, for garnish
• Cornichons, for garnish
• Mustard, for garnish

GROS SEL SAUCE:

• 4 hard-cooked eggs
• 2 tablespoons Pommery mustard
• 1/2 cup sherry vinegar
• 1/4 cup mixed chopped tarragon, flat-leaf parsley, chives, and chervil

• 2 cups grapeseed or canola oil
• 1 cup warm broth (reserved from above)
• 2 to 3 tablespoons coarse sea salt

Description

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