HERTA ![]()
ARNAUD
ARNAUDHen stuffed with red cabbage and chestnuts
A recipe from Les diners de Gala by Salvador Dalì.
︎︎
A series of 5 illustrations inspired to the recipe of a great Surrealist painter, following step by step the cooking procedure, from the chicken coop to the triumphal plating and the subsequent tasting.
Opposite to the chicken, the hen has a long career behind her and she deserves a long cooking.
Fisrt off, stuff the hen with goat cheese mixed with paté de campagne and paprika. Put salt, pepper and resew the animal.
Let the lard melt with red cabbage cut in stripes in a casserole. Mix them with cuncks of apples and chestnuts. Put the hen over this base and largely sprinkle it with two spoons of paprika. Cover it with the rest of vegetabes and fruit. Add salt, pepper, and spill the glass of Calvados and the spoon of vinegar over it. Put it in the oven at 150°C for 3 hours.
