3035 Poularde à la Chevalière

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Remove the breasts of a fattened pullet and separate the two small fillets from them. Lard the breasts with two lines each of truffle and ox tongue; make incisions in the fillets, insert small slices of truffle into them and shape into rings. Place the breasts and fillets into separate buttered pans just large enough to hold them and cover with the lids.

Remove the legs of the chicken and bone out the thighs to the joints with the drumsticks; lard them with a ring of strips of salt pork fat. Braise the legs and glaze them so that they are ready at the moment of service. Ten minutes before service time, cook the breasts and a little later the fillets, both with mushroom cooking liquor.

For service: stick to the dish a pyramid-shaped Croûton of fried bread, approx 12 cm (5 in) high with the sides of the base 5 cm (2 in) wide.

Arrange the legs and breasts upright against the Crouton alternating them and each placed on a decorated Quenelle of chicken so as to raise them higher. Place the fillets on the legs and fill in between each portion of chicken with bouquets of cockscombs, kidneys and white button mushrooms.

Insert a decorative skewer garnished with a glazed truffle, a cockscomb and a large grooved mushroom in the centre of the Croûton.

Serve accompanied with Sauce Suprême.

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