3061 Poularde Héloïse

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poach a fattened pullet keeping it undercooked. Remove the breasts, cut them into slices and cut off the breast bones from the chicken.

Prepare a mixture of 200 g (7 oz) Mousseline forcemeat and 150 g (5 oz) grated or very finely diced raw truffle. Fill the carcase with this mixture in alternate layers with the slices of breast. Smooth dome shape to the original form of the bird, decorate with small pieces of cooked egg white and cover with a sheet of buttered paper. Place in a medium oven to cook.

On removing from the oven, coat With Sauce Allemande of such a consistency that the decoration will show through clearly against the background of the forcemeat.

Serve accompanied with a sauceboat of Sauce Allemande.