3042 Poularde Derby

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Stuff the fattened pullet with 200 g (7 oz) Riz Pilaw mixed with 100 g ( oz) each of foie gras and truffle cut into large dice.

Poêlé the bird then place it on a dish and surround with alternate large truffles cooked in Champagne, and slices of sautéed foie gras each placed on a small Croûton of bread fried in butter.

Serve separately the cooking liquid from the pan to which 1 dl (3½ fl oz or ½ U.S. cup) veal gravy and the cooking liquor of the truffles has been added, then reduce it to 2 dl (7 fl oz or U.S. cup) and lightly thicken with arrowroot.