3104 Poularde Reine-Marguerite

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.