3365 Poularde Saint-Cyr

Preparation info
    • Difficulty

      Complex

Appears in

By Auguste Escoffier

Published 1903

  • About

Method

Poêlé the pullet with white wine and allow it to cool in the cooking liquid. Remove the breasts, discard the skin and cut them into even shape slices; coat with white Sauce Chaud-froid and decorate with truffle.