Advertisement
3365 Poularde Saint-Cyr
Preparation info
- Difficulty
Complex
Appears in
Published 1903
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.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe