3028 Poularde Boïeldieu

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Stuff the fattened pullet with 250 g (9 oz) chicken Mousseline forcemeat containing 150 g (5 oz) foie gras purée; stud with truffles and Poêlé it.

When cooked, arrange on a dish and surround with 10 small balls of truffle and the diced stuffing cut when the chicken is carved.

Make the sauce by deglazing the pan in which the chicken was cooked with Sauternes wine. Reduce, flavour with strong chicken stock, strain and lightly thicken with arrowroot.

Serve this sauce separately.