POULARDE A LA GASTRONOMF

Ingredients

• one-half lb. of noodles
• one-quarter pint of champagne
• Stuff the pullet

Method

1. 1

   Stuff the pullet with one-half lb. of noodles, slightly tossed in butter, and poéle it.

2. 2

   Swill the saucepan with one-quarter pint of champagne.

3. 3

   Dish the pullet and surround it with medium-sized truffles, cooked in champagne, alternated with small heaps of cooked and glazed chestnuts, and place a cock’s kidney between each heap.

4. 4

   Serve, separately, a half-glaze sauce, flavoured with truffle essence and combined with the reduced swilling-liquor.

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 GASTRONOMF Stuff the pullet with one-half lb. of noodles, slightly tossed in butter, and poéle it. Swill the saucepan with one-quarter pint of champagne

Cook this with the app: pantry check, scaling, and the assistant.