3090 Poularde à la Périgord

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Stuff the fattened pullet with 200 g (7 oz) truffles trimmed to the shape of large olives, cooked together with 50 g (2 oz) fresh pork fat, then mixed whilst still hot with 400 g (14 oz) fresh pork fat pounded and passed through a sieve.

Truss the bird, closing all the apertures and Poêlé it slowly in the usual manner.

When cooked, place it on a dish and coat with Sauce Demi-glace containing the reduced cooking liquid and finished with truffle essence.