3040 Poularde Demi-deuil

Name: Poularde Demi-deuil
Cuisine: France
Ingredients: stuffing; chicken; truffle; breast; forcemeat; mousseline; black truffle

Preparation info

Appears in

Published 1903

Method

Slide several slices of very black truffle under the skin on the breast of the fattened pullet; stuff it with 200 g (7