3075 Poularde Maréchal

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Stuff the fattened pullet with 6 halves of lamb’s sweetbreads, 20 button mushrooms and a poached and sliced calf’s brain—all mixed with a little reduced Velouté.

Cover the pullet with thin slices of salt pork fat and poach it in the usual manner.

When cooked, arrange it on a dish, coat with Sauce Suprême and surround with alternate bouquets of Quenelles, truffles cut to the shape and size of olives, and cockscombs and kidneys.