Poularde a la Lambertby
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 308. The excerpt below is the record exactly as published.
—POULARDE A LA LAMBERTYB Poach the pullet and let it cool thoroughly. Raise the suprémes, suppress the bones of the breast and garnish the cavity with a cold chicken mousse, combined with a quarter of its volume of foie-gras purée, shaping the latter in such wise as to reconstruct the bird. Cut the suprémes into thin, long slices; coat them with white chaud-froid sauce, and place them on the mousse, pressing them lightly one upon the other. Deck with pieces of truffle; glaze with chicken jelly; set in a square, entrée dish, and surround with melted jelly. When about to serve, incrust the dish in a block of ice. 1697—POULARDE A LA NEVA Stuff the pullet with chicken forcemeat
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