3744 Béguinettes à la Polenta

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare a Polenta keeping it to the consistency of mashed potato, season and mix in some grated Parmesan and butter and spread it over the bottom of a deep dish.

Quickly cook the birds in butter and arrange them on the Polenta. Deglaze the pan with a little brandy and water and sprinkle over the birds and Polenta.