Poularde à La Sacher

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This dish is a spécialité of the famous restaurant in Vienna, the Hotel Sacher: the late Madame Sacher and her husband both created dishes which are popular throughout Austria.


  • A chicken
  • ½ lb of sausage meat
  • 1 goose’s liver
  • 2 or 3 lambssweetbreads, asparagus, peas, new carrots, new potatoes, Madeira wine


Mince the goose liver and mix it with the sausage meat. Cook in butter or goose fat, seasoning with salt and pepper, and adding, when nearly done, 3 or 4 tablespoons of Madeira. Stuff the chicken with this, roast, and serve with a garnish of the vegetables mentioned above, previously cooked.