POULARDE A LA GRAMMONT

Ingredients

• Poach the pullet
• cohere the whole by means of Béchamel sauce

Method

1. 1

   Poach the pullet, and let it half-cool.

2. 2

   Now remove the suprémes and the bones of the breast; fill up the cavity in the carcass with a garnish consisting of larks’ fillets, sautéd just before dishing; grooved button-mushroom heads; cocks’ combs and kidneys; and cohere the whole by means of Béchamel sauce, finished with truffle essence.

3. 3

   Slice the suprémes, and return them to their place, setting a slice of truffle between each.

4. 4

   Coat the pullet with a stiff Allemande sauce; sprinkle with grated Parmesan and melted butter; glaze quickly, and serve at once.

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 GRAMMONT Poach the pullet, and let it half-cool. Now remove the suprémes and the bones of the breast; fill up the cavity in the carcass with a garnish consisting of larks’ fillets, sautéd just before dishing; grooved button-mushroom heads; cocks’ combs and kidneys; and cohere the whole by means of Béchamel sauce

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