3074 Poularde Mancini

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poach the fattened pullet in the usual manner.

Remove the breasts and cut off the breast bones leaving the legs and winglets in place. Place on a flat base of either fried bread or rice fixed to the dish with a little flour and water paste.

Fill the carcase with macaroni mixed with cream and grated cheese to which has been added 100 g ( oz) diced cooked foie gras and 50 g (2 oz) truffle cut in Julienne.

Cut the breasts into slices and replace on the carcase with a slice of truffle between each.

Coat the pullet with reduced Sauce Tomate containing a little pale Meat Glaze and finished with butter and cream.