3077 Poularde Marie-Louise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Stuff the fattened pullet with a mixture of 150 g (5 oz) Riz Pilaw, 300 g (11 oz) sliced and sautéed mushrooms and 100 g ( oz) slices of truffle— all mixed together with dl (5 fl oz or U.S. cup) of thick Sauce Soubise.

Poach the pullet and, when ready, arrange on a dish and coat with Sauce Allemande.

Surround with small artichoke bottoms filled with a purée of mushrooms mixed with a little Soubise, and halves of braised lettuce.

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