3027 Poularde Banquière

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Stuff the fattened pullet with 200 g (7 oz) Mousseline forcemeat containing 100 g ( oz) diced foie gras and Poêlé it.

Deglaze the pan with truffle essence. Arrange the pullet on a dish and surround with a Banquière garnish. Serve accompanied with the cooking liquid mixed with an equal quantity of chicken glaze and enriched with 100 g ( oz) butter.