3269 Poussins Cendrillon

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Cut the poussins open along the back and open them out; flatten lightly, then remove as many bones as possible.

Trim them and colour in hot butter; season with salt and Cayenne and cover both sides with finely chopped truffle. Wrap each in a piece of pig’s caul, dip in melted butter, coat with breadcrumbs and grill them gently for 20–25 minutes.

Serve accompanied with Sauce Périgueux.