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Congress Hotel, Home of a Thousand Homes / Rare and Piquant Dishes of Historic Interest cover

Congress Hotel, Home of a Thousand Homes / Rare and Piquant Dishes of Historic Interest

Chapter 4: Poule au Pot Henri Quatre
By Irving S. Paull
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Cooking & DrinkingHistory - American

About This Book

A series of richly descriptive menu entries and culinary essays from a grand hotel kitchen, presenting rare and historic dishes alongside preparation notes and anecdotes about their cultural origins. Each entry explains ingredients, traditional service and flavor characteristics—examples include Beluga caviar on blinis, stuffed tomatoes, poule au pot, bird's-nest consommé and bouillabaisse—while reflecting on epicurean taste, technique and the ceremonial aspects of dining at a luxury establishment.

Poule au Pot Henri Quatre

ince the day when good King Henri Quatre vowed that every peasant of France should have a fowl in his pot every Sunday, this delightful soup has been named in his honor. Waving away the exquisite bouillons, lordly consommes and rich bisques set before him, it was Henri's wont to call for poule au pot.

And as he smacked the royal lips he swore that every subject in his realm should have the happiness of tasting this kingly dish.

Poule au pot is served to patrons of the Congress just as it came to Henri's table in days of old. A whole capon, swimming in his own broth, is brought to the table in a huge terrine, with a great silver ladle. Then the capon is taken out, carved at one side and served in the same dish as the rich broth.

Its palatable taste, as well as its unique and distinctive service, makes this dish a prime favorite among those who dine well.

Flow wine, smile woman
 And the universe is consoled.

—Old Proverb