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Capon, turkey, fattened hen: these are all festive
birds that evoke fabulous meals
with gorgeous aromas.
The capon, poultry bird par excellence, occupies a royal
place in the tradition of festive Landes
meals.
In the purest tradition, the St Sever capon and its
little sister the fattened hen
are fed on skimmed milk to make their meat
even more delicious, as well as their usual 100% plant
diet, guanranteed free of
animal meal or fat.
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Label Rouge
farmhouse turkey,
ready to cook.
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Label Rouge
farmhouse
turkey.
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Preparation:
30 min
Cooking time: 1hr 45 min
Level:  |
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Soak
the prunes, apricots and raisins in cold water.
Preheat the oven to 180 degrees (gasmark 6).
Wash the orange and the lemon. Peel them and cut up
into chunks. Squeeze them and mix their juice
together. Set aside.
In a terrine dish, mix the lemon and orange peel, the
celery, the chopped onion, the mixed spices and the bay
leaves. Stuff the hen with this mixture,
truss it, salt it, then put it in a dish, cover
with half the butter and put in the oven. Leave it to cook
slowly for 1 hr 45 min, basting regularly with its juices.
Cook the rice in salted boiling water for around 20 minuntes, until
it has absorbed all the water. Separate it delicately with a fork then
add the rest of the butter.
Drain the dried fruit and arrange it around the hen along with the citrus juice 10 min
before the end.
Wrap the hen in aluminium foil and leave for 10 min
in the cooling oven. Serve with the dried fruit, rice and almonds.
Serve the juice in a gravy boat. |
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Ingredients:
for 6 people
1 St Sever fattened hen (2kg)
400 g mixture of white and wild rice
1 lemon, 1 orange, 1 onion
1 celery branch
2 bay leaves
1 teaspoon of crushed spices
(nutmeg, clove, cinnamon, pepper)
12 prunes
50 g raisins
6 dried apricots
50 g whole almonds and 50 g chopped almonds
100 g butter
Salt
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