3093 Poularde à la Piémontaise

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Stuff the fattened pullet with 300 g (11 oz) Risotto mixed with 200 g (7 oz) of sliced white truffles and Poêlé it in the usual manner.

When cooked, arrange on a dish and serve accompanied with chicken Jus lié containing the cooking liquid which has been skimmed, reduced and passed through a strainer.

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