Also called poule au pot, poule au blanc is a tasty dish that is easy to prepare. Rinse a free-range hen then put it in a large casserole dish. Cover it with water and add 2 chicken stock cubes. Bring to the boil then turn off the heat and skim. Then add 1 stalk of celery diced, 2 white leeks and 1 onion studded with a clove. Bring to a boil again. Off the heat, add 4 carrots, 2 turnips and 4 potatoes, as well as a little thyme and bay leaf. Let stand overnight. The next day, cook the hen and its vegetables for about 45 minutes. Meanwhile, prepare a white sauce:melt 5 tablespoons of butter and add 5 tablespoons of flour. Mix until you get a smooth paste. Add a few ladles of broth and a little cream, salt, pepper and thicken. Serve the chicken and its vegetables with the sauce.
If you like offal, this recipe should please you. Rinse 1 kg of veal tripe and 1 veal foot. Soak them in water with a little vinegar for a few hours. Then immerse them in a large pot of boiling salted water for a few minutes before cutting them into pieces. Cook the pieces with 2 carrots, 2 onions, 1 bouquet garni, 1 little allspice, salt and pepper. Add 50 cl of white wine and cover with water. Close the casserole lid tightly and bake in the oven for 4.5 to 5 hours at 180°C.
Teurgoule is a delicious dessert:it's the Norman version of rice pudding. Put 150 g of round rice in a large terracotta terrine. Add 180 g of caster sugar, 2 teaspoons of cinnamon and 1 pinch of salt. Mix. Slowly pour in 2 liters of whole milk, without mixing. Bake for 1 hour at 150°C then lower to 110°C and cook for 5 hours. Serve warm or cold.
