3357 Poularde au Champagne

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Stuff a pullet two days in advance with a whole foie gras studded with truffle and which has been cooked very gently for 20 minutes in butter to stiffen and lightly colour it.

Poêlé the prepared pullet with Champagne then place in an earthenware Terrine just large enough to hold it and pour in the strained cooking liquid containing sufficient jelly to set it; allow to become cold in the refrigerator.

The following day remove the fat set on top of the jelly with a spoon, then pass a little boiling water two or three times over the surface to remove the last traces of fat.

Serve this pullet very cold from the Terrine.