Poularde en Estouffade (Fattened Pullet Sealed in a Terrine with Ham and Vegetables)

Ingredients

• 1 poularde
• thin slices of ham
• 500 grammes carrot
• salt
• sugar
• butter
• 2 décilitres well-seasoned veal fonds
• water paste (for sealing)

Instructions

1. Pot-roast the poularde in a pan, taking it only half-way through its cooking.
2. Line the bottom and sides of a narrow terrine with thin slices of ham and put the bird into it.
3. Cut the 500 grammes of carrot, onion and celery paysanne-fashion, season them lightly with salt and sugar, toss them in butter and add them to the terrine.
4. Deglaze the pan with the 2 décilitres of well-seasoned veal fonds, reduce by half and add this to the terrine.
5. Close the terrine with its lid and seal the join with a cord of water paste.
6. Finish the cooking in a fairly hot oven for three-quarters of an hour.
7. Serve just as it is.