3104 Poularde Reine-Marguerite

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poach the fattened pullet in the usual manner.

Remove the breasts and cut off the breast bones leaving the legs and winglets in place.

Place the trimmed carcase on a low base of rice or bread fried in clarified butter.

Cut the breasts into thin small slices, add the same number of slices of truffles and mix both into a fairly firm cheese soufflé mixture.

Use this mixture to reform the fattened pullet, smooth the surface and surround with a band of buttered paper.

Cover with very thin slices of Gruyère cheese, place on the serving dish and cook as a souffle in a moderately hot oven.

Serve accompanied with Sauce Suprême containing slices of white truffle.