POULARDE A LA BEAUFORT
From A guide to modern cookery, 1909
Serves 6
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 276. The excerpt below is the record exactly as published.
POULARDE A LA BEAUFORT Stuff the pullet with a fine foie-gras, stiffened in the oven for twenty minutes with a little Madeira, and cooled. Fill up the pullet with a little, fine sausage-meat; stud it with truffles, and braise it in short moistening. Dish it on a low cushion, and surround it with braised, lambs’ tongues, alternated with artichoke-bottoms
Cook this with the app: pantry check, scaling, and the assistant.