3076 Poularde Marguerite de Savoie

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Quickly fry 10 blackbirds in hot butter until coloured on all sides.

Add a nice white truffle cut into shavings, cover tightly with a lid and remove from the fire. Whilst still hot insert them into a nice pullet and braise it in half veal stock and half White Savoy wine.

Meanwhile, prepare a Polenta using milk; spread it 2 cm (4⅘ in) thick on a buttered tray and allow to cool. When cold, cut it into 4 cm (1½ in) diameter rounds with a pastry cutter.

When required, flour the rounds of Polenta and shallow fry to a golden brown on both sides in clarified butter; sprinkle them with grated Parmesan and glaze quickly under the salamander.

Arrange the pullet on a flat base of bread fried in butter and set on a dish; surround with the prepared pieces of Polenta, coat the bottom of the dish with a little of the thickened braising liquid and serve the remainder in a sauceboat.

Serve accompanied with a dish of sliced white Piedmont truffles sautéed in butter and sprinkled with a few drops of melted Meat Glaze.