POULARDE A LA GODARD
From A guide to modern cookery, 1909
Serves 10
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 GODARD Braise the pullet brown. Dish it and surround it with spoon-moulded quenelles of forcemeat, combined with chopped mushrooms and _ truffles; large oval quenelles, decorated with tongue and truffle; grooved button-mushroom heads; cocks’ combs and kidneys; glazed small lambs’ sweetbreads; and olive-shaped truffles. Slightly coat this garnish with Godard sauce
Cook this with the app: pantry check, scaling, and the assistant.