3110 Poularde à la Sicilienne

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poach the fattened pullet in the usual manner.

When cooked, remove the breasts leaving the winglets attached to the carcase and remove the breast bones. Fill the carcase with a mixture of macaroni, diced foie gras and truffle, cockscombs and kidneys—all mixed with a little well-flavoured gravy from some braised beef à la Napolitaine.

Wrap the pullet in a piece of pig’s caul re-forming it to its original shape, sprinkle with dry white breadcrumbs and melted butter and place in the oven to cook and colour the caul.

When ready, place it on a low base of rice or bread fried in butter, and coat with buttered Meat Glaze; surround with tartlet cases, each filled with a slice of the chicken breast, then a slice of foie gras shallow fried in butter and with a slice of truffle on top.

Serve accompanied with a sauceboat of buttered Sauce Demi-glace flavoured with tomato.