|This article is an orphan, as no other articles link to it. Please introduce links to this page from ; try the Find link tool for suggestions. (April 2013)|
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 advantage of the method is that the meat does not come into contact with the cooking liquid; in Poularde de Bresse en vessie, the juices from the chicken all stay in the chicken, and turn into a flavorful jelly if the dish is served cold. The meat remains extremely moist. It has been likened to the cooking method of sous vide where meat is vacuum packed and cooked slowly in a water bath. A similar effect can be achieved by wrapping chicken in aluminum foil.
- "Poularde de Bresse en vessie". Cuisine française (in French). Archived from the original on 26 November 2012. Retrieved 14 March 2013.
- David, Elizabeth (2006). South Wind Through the Kitchen: The Best of Elizabeth David. David R. Godine. p. 109. ISBN 9781567923094. Retrieved 15 March 2013.
- Abbie Hoffman (1982). Square Dancing in the Ice Age. South End Press. pp. 127–. ISBN 978-0-89608-194-9. Retrieved 15 March 2013.
- Andrew Friedman (1 December 2009). Knives at Dawn: America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition. Simon and Schuster. pp. 221–. ISBN 978-1-4391-5684-1. Retrieved 15 March 2013.
- "Marco Pierre White's top 10 dishes". Caterer and Hotelkeeper. 2007-09-06.
- James Peterson (29 February 2012). Glorious French Food: A Fresh Approach to the Classics. John Wiley & Sons. pp. 626–. ISBN 978-1-118-11324-0. Retrieved 15 March 2013.
|This cooking article about preparation methods for food and drink is a stub. You can help Wikipedia by expanding it.|