Saturday, November 28, 2015

Poulard en Papillon, Fermière

Claudia at Idiot's Kitchen has been extolling the virtues of spatchcocking, which reminded me of a recipe I collected early in my married life. I located it in an old binder, relegated to the back of the cookbook cupboard.

I used to collect recipes from magazines and, to keep my typing skills sharp, I would type them out. Later I got lazy and just taped them into the binder. Then the internet was born.

This looks so complicated now! But I remember it being very delicious. I believe it was the vermouth!


3 comments:

Karen (formerly kcinnova) said...

Yes, it does look complicated -- or at least very involved with plenty of isntructions! My grandmother used a typewriter for all of her recipe cards.

Gary's third pottery blog said...

Spatchcocking is a word that might inspire a great comedy routine, you might think....

Claudia from Idiot's Kitchen said...

Look how far behind I am in blog reading! This is so embarassing. Thanks for the nice mention and link. This recipe looks great. I wonder if it was a Jacques Pepin recipe? I've seen him do something simialr and he loves using vermouth. Nice typing too! :)