Pig’s bladder

Vessie de porc

What it is

Bought at the tripe stall as equipment rather than as food: soaked, a bird slid inside with truffle and wine, then tied and poached until the bladder balloons taut. Lyon made the dish its own — the story goes that Mère Fillioux carved her poulardes at table for forty years with the same short knife.

In the kitchen

Soak it overnight in cold water changed three or four times, with a splash of vinegar, then blow it up like a balloon to find the holes before you trust it with a chicken. Poach at a bare shiver — a rolling pot bursts it.

Goes with

Bresse chicken Black truffle Foie gras Vin jaune Leek Carrot Butter Cognac

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

Something wrong here, or missing? Tell us