3043 Poularde Devonshire

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Bone out the breast of a fattened pullet from the inside, season and fill with a stuffing made of equal amounts of chicken and cream forcemeat and good quality pork sausage meat.

Insert a well-trimmed cooked salt calf’s tongue into the middle of the stuffing with the thick end towards the neck end of the bird.

Sew up the opening loosely using thin string and allowing room for the stuffing to expand during the cooking; truss, cover with thin slices of salt pork fat and poach it.

Drain the pullet when required; cut around the breast with the point of a knife and remove the breast, stuffing and tongue in one piece, by cutting horizontally underneath the stuffing next to the spine.

Place a Croûton of bread fried in butter on the serving dish and set the bottom part of the pullet with its legs attached on top.

Cut the breast and stuffing of the chicken in half down the middle so that the tongue is evenly divided in two; cut each half into slices and replace on the carcase so as to re-form the pullet to its original shape.

Lightly coat with Sauce Allemande containing some very small dice of cooked salt ox tongue and surround with small moulds of a purée of green peas each set on an artichoke bottom.

Serve the remainder of the sauce separately.