3049 Poularde à l’Elysée

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) Mousseline forcemeat containing 125 g ( oz) each of diced foie gras and truffle; stud the breast with pieces of truffle and poach the pullet in the usual manner.

Arrange on a dish and surround with 5 whole truffles on each side and a bouquet of chicken Quenelles, mushrooms, cockscombs and kidneys mixed with Sauce Suprême, at both ends.

Serve accompanied with a sauceboat of Sauce Suprême.