3356 Poularde Carmelite

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Remove the breasts from a cold poached pullet; discard the skin and cut the breasts into slices; coat them with white Sauce Chaud-froid and decorate neatly with truffle.

Trim the carcase and coat the outside with some of the same Chaud-froid then build up the carcase to the original shape of the bird with crayfish Mousse; allow to set firm in the refrigerator then replace the prepared slices of chicken on top, arranged in two rows and correctly positioned.

Place a line of trimmed crayfish tails between the two rows.

Coat the whole with aspic jelly, arrange in a deep dish and fill the dish half-way up the chicken with some very good aspic jelly.