3040 Poularde Demi-deuil

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Slide several slices of very black truffle under the skin on the breast of the fattened pullet; stuff it with 200 g (7 oz) Mousseline forcemeat containing 100 g ( oz) grated or finely diced truffle then poach it.

When cooked, pass the cooking liquid through a fine strainer, reduce it and add to some Sauce Suprême together with some slices of truffle.

Arrange the chicken on a dish and coat with some of the sauce. The garnish consists of the stuffing from the bird removed and cut into large dice.

Serve the remainder of the sauce separately.