3091 Poularde à la Périgourdine

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Slide some slices of raw truffle under the skin of the breast of the fattened pullet and stuff it with the same mixture as in the preceding recipe. Cover with thin slices of salt pork fat and Poêlé it.

Arrange on a dish and coat with Sauce Suprême containing truffle essence.