3046 Poularde Duroc

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) Gratin forcemeat made with foie gras and containing 150 g (5 oz) each of a coarse Julienne of salt ox tongue and truffle; Poêlé it.

Arrange on a dish and decorate the breast with a circle of large slices of truffle.

Serve accompanied with a sauceboat of well-flavoured Sauce Madère.