En vessie is a French cooking method in which meat or another dish is enclosed and cooked inside a pig's bladder. Its best-known application is Poularde de Bresse en vessie, in which a prepared Bresse chicken is stuffed with foie gras, truffles and other flavorings, enclosed in the bladder, and poached in chicken broth. The technique traces its roots to Auguste Escoffier and was made famous in the twentieth century by Paul Bocuse and other Lyonnais chefs.
Reader Challenges (0)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.