Crapaudine
En or à la crapaudine (French for "toad style") is a preparation method for poultry so that it can be cooked evenly whole. The poultry takes on a flat shape reminiscent of a toad . The method is mainly used with smaller poultry such as quails or pigeons up to chickens. Dishes prepared in this way are also used e.g. B. called quail à la crapaudine or pigeon crapaudine .
In the first step, the poultry is cut along the sternum or the spine. Then it is unfolded on the spine or on the sternum and pressed flat or plated with a meat tenderizer or the like so that the chest, wings and legs lie flat next to each other. If it is separated at the spine, the parts are closer together.
Prepared in this way, the poultry is grilled , fried or braised on the wire rack , depending on the recipe .
A recipe from the 18th century can be found in the Economic Encyclopedia by Johann Georg Krünitz:
- Pigeons à la Crapaudine. The pigeons are slaughtered, plucked and cleaned very cleanly. You then cut them open from the thinness under the breast to the breast bone, and beat them wide with a wooden or chopping knife, so that they become quite brittle; Then take butter, tarragon, chives, parsley and shallots, leave them to steam on flat dishes, covered, and cooked; if they are cooked in the butter, panier them with grated bread and pepper and let them brown quickly on the wire rack. A clear sauce is added to this.
In Italian cuisine, chicken à la crapaudine is known as pollo alla diavola ("the devilish way"). With Pollo al mattone (“brick-like”) the chicken is cooked on the grill or in the oven weighted down with a brick.
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- Dictionnaire de Cuisine
- Economic Encyclopedia: Pigeon Preparation
- Marianne Kaltenbach , Virginia Cerabolini (ed.): From Italy's kitchens . Hallwag, Bern 1982,