POULARDE A LA FINANCIERE
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 279. The excerpt below is the record exactly as published.
POULARDE A LA FINANCIERE Braise the pullet. Dish it, and surround it with a garnish consisting of small heaps of quenelles made from chicken, mousseline forcemeat; grooved, button-mushroom heads; cocks’ combs and kidneys; POULTRY 483 slices of truffle, and blanched olives. Adda small quantity of half-glaze sauce prepared with truffle essence.
Cook this with the app: pantry check, scaling, and the assistant.