3030 Poularde Cardinalisée

Name: Poularde Cardinalisée
Cuisine: France
Ingredients: butter; filled with crayfish; bread; breast; chicken; truffle; butter

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Prepare the fattened pullet as for Poularde Soufflé.

Arrange on a dish and surround with small Bouchées filled with crayfish tails, alternating with small Croûtons of bread fried in butter each having a