3041 Poularde Demidoff

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poêlé the fattened pullet; when three-quarters cooked, remove and place it in an earthenware Cocotte with a garnish consisting of 200 g (7 oz) carrots and 150 g (5 oz) turnips cut crescent shape with a 2½ cm (1 in) fancy cutter; 10 thinly sliced button onions; and 150 g (5 oz) diced celery—all previously cooked together with butter.

Finish to cook together and at the last moment add 100 g ( oz) crescent-shaped slices of truffle and 1 dl (3½ fl oz or ½ U.S. cup) reduced chicken stock.

Serve in the dish as it is.