Mignonnettes de Poulet
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 297. The excerpt below is the record exactly as published.
MIGNONNETTES DE POULET Take the required number of small, minion fillets of pullet; trim them; make six incisions in each, and half-insert into each of these incisions alternate thin roundels of truffle
Cook this with the app: pantry check, scaling, and the assistant.