3116 Poularde Tivoli

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poêlé the fattened pullet in the usual manner.

When cooked, arrange on a dish and surround with grilled mushrooms filled with cockscombs and kidneys mixed with a little Sauce Allemande, and bouquets of asparagus tips, arranging them alternately.

Add a little veal stock to the pan, reduce to 1 dl ( fl oz or ½ U.S. cup) skim and add a few drops of lemon juice; pass through a fine strainer and finish with 100 g ( oz) butter and a Julienne of truffle. Coat the pullet with this sauce.