3114 Poularde Sylvana

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Stuff the fattened pullet with mushrooms sautéed in Beurre Noisette then roast it in the oven until nicely coloured but only half cooked.

Place 250 g (9 oz) peas in a pan together with 10 small new onions, 1 small shredded lettuce, a Bouquet garni comprised of parsley, chervil and thyme and a pinch of salt and sugar. Mix in 50 g (2 oz) butter, add 2 tbs water, cover with a lid and half cook tossing them over from time to time.

Place the half-cooked pullet in an earthenware Terrine, surround with the garnish, cover with the lid and seal with flour and water paste. Place in the oven to finish cooking for 45 minutes.

Serve the chicken in the dish as it is. If required it may be accompanied with a sauceboat of good chicken gravy.

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