3111 Poularde Soufflé

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Poach a fattened pullet in the usual manner.

When cooked, remove the breasts and cut them into thin slices. Cut off the breast bones with scissors and fill the carcase with 500 g (1 lb 2 oz) Mousseline forcemeat containing 150 g (5 oz) foie gras purée, spreading it in layers alternating with slices of the breast and slices of truffle.

Smooth dome shape to give the appearance of the bird and decorate with pieces of truffle, salt ox tongue and cooked egg white. Place on a dish and put this in a deep tray containing a little boiling water, the steam from which will assist in the cooking of the forecemeat, and place in a moderate oven to cook.

Serve accompanied with Sauce Allemande flavoured with truffle essence.

Another way of preparing this dish is to fill the carcase of the pullet with Mousseline forcemeat containing the foie gras purée and then to cook it in a moderate oven.

When cooked, surround with the slices of chicken each placed on a cooked tartlet shape of the same Mousseline forcemeat.

Serve accompanied with the same sauce.