3102 Poularde Reine-Blanche

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) Mousseline forcemeat containing 100 g ( oz) each of diced salt ox tongue and truffle and poach it in the usual manner.

Arrange on a dish and surround with 100 g ( oz) cockscombs and kidneys, 60 g (2 oz) slices of truffle and 10 button mushrooms.

Coat with Sauce Allemande.