3070 Poularde Louis d’Orléans

Name: Poularde Louis d’Orléans
Cuisine: France
Ingredients: veal stock; madeira; pork fat; salt; butter; water; chicken; whole foie gras; truffle

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Stud a whole foie gras with truffle and cook it in a little good veal stock with 1 dl (