3055 Poularde des Gastronomes

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Stuff a fattened pullet with 250 g (9 oz) morels which have been slightly sautéed in butter and mixed with 100 g ( oz) diced raw truffle; Poêlé it in the usual manner.

Deglaze the pan with 1½ dl (5 fl oz or ⅝ U.S. cup) Champagne.

Arrange the pullet on a dish and surround it with alternate bouquets of medium-sized truffles and glazed chestnuts cooked in Bouillon. Place a cock’s kidney between the truffles and chestnuts.

Serve accompanied with Sauce Demi-glace flavoured with truffle essence and the reduced cooking liquid from the chicken.