3366 Poularde en Terrine à la Gelée

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Bone out the pullet leaving the legs intact and stuff it with a forcemeat made from 100 g ( oz) veal, 100 g ( oz) fresh pork fat, 100 g ( oz) Gratin Forcemeat made with chicken livers, 2 tbs brandy, 2 tbs truffle essence and 1 egg yolk.

In the middle of the stuffing insert i a raw foie gras together with 1 raw truffle cut in quarters on each side. Reshape the bird, truss en Entrée, cover with thin slices of salt pork fat and Poêlé it with Madeira for 1½ hours.

Leave to half-cool in the cooking liquid, then remove it, discard the fat and place the chicken in a Terrine just large enough to hold it.

Add a little chicken jelly to the cooking liquid without first removing the fat; pass through a fine cloth and pour over the bird in the Terrine.

Do not serve until it has been kept for 24 hours, then remove the fat from the surface of the jelly as indicated for Poularde au Champagne.

Present the Terrine on a block of ice or on a dish surrounded by crushed ice.