What You Need to Know
En vessie refers to a cooking method in which a meat or other dish is cooked in a (pig) bladder. A well-known application is with Bresse chicken: Poularde de Bresse en vessie; a prepared chicken is stuffed with foie gras, truffles, and other flavorings, then enclosed in the bladder and poached in chicken broth. The roots of the recipe go back to Auguste Escoffier, and this preparation was made famous by Paul Bocuse among other Lyonnais chefs.
Steps
- 1.
Poularde de Bresse en vessie (France): Primary cooking method
- 2.
Truffle-stuffed turbot en vessie (Lyonnais): Flavor infusion
- 3.
Foie gras en vessie (Gascony): Gentle cooking