3366 Poularde en Terrine à la Gelée

Name: Poularde en Terrine à la Gelée
Cuisine: France
Ingredients: egg yolk; stuffing; jelly; champagne; veal; terrine; chicken; brandy; chicken livers; fresh pork fat; madeira; truffle; pork fat; forcemeat; salt; raw truffle; foie gras

Preparation info

Difficulty
Complex

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Bone out the pullet leaving the legs intact and stuff it with a forcemeat made from 100 g (3½ oz) veal