3363 Poularde Rose de Mai

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Poach the pullet and allow it to cool in the cooking liquid; when very cold, remove the breasts and cut off the breast bone.

Coat the carcase with white Sauce Chaud-froid and re-form the bird to its original shape with tomato Mousse; decorate this with shapes of truffle and egg white and finally glaze with aspic jelly.

Cut the breasts in slices, coat with white Sauce Chaud-froid, decorate with truffle and glaze with jelly.

Fill the required number of small, pale baked Barquette cases with the same Mousse as used for the chicken and allow them to set.

Place the chicken on a low base of rice set on an oval dish and surround with the Barquettes of Mousse each having one of the prepared slices of chicken breast placed on top.

Border the dish with neat shapes of aspic jelly.