3088 Poularde Adelina Patti

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Stuff the fattened pullet with rice as for Poularde à la Diva and poach it in White Chicken Stock.

When cooked, place on a dish on a low base of bread fried in clarified butter, coat with Sauce Suprême flavoured with paprika and surround it with medium-sized artichoke bottoms each containing a whole truffle glazed with light Meat Glaze.

Serve accompanied with a sauceboat of Sauce Suprême flavoured with paprika.