POULARDE A LA LUCULLUS

Ingredients

• Braise the pullet
• Add the reduced braising-liquor to a half-glaze sauce

Method

1. 1

   Braise the pullet.

2. 2

   Dish it, and surround it with (1) fine truffles, cooked in champagne, alternated with (2) large, round quenelles of mousseline forcemeat.

3. 3

   At either end of the dish, which should be oval, set a small silver shell of the same height as the cushion on which the pullet lies.

4. 4

   Garnish these shells with very white, curled cocks’ combs and cocks’ kidneys.

5. 5

   Add the reduced braising-liquor to a half-glaze sauce, flavoured with truffle essence; cover the bottom of the dish with some of this sauce, and send what remains, separately, in a sauceboat.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 280. The excerpt below is the record exactly as published.

POULARDE A LA LUCULLUS Braise the pullet. Dish it, and surround it with (1) fine truffles, cooked in champagne, alternated with (2) large, round quenelles of mousseline forcemeat. At either end of the dish, which should 486 GUIDE TO MODERN COOKERY be oval, set a small silver shell of the same height as the cushion on which the pullet lies. Garnish these shells with very white, curled cocks’ combs and cocks’ kidneys. Add the reduced braising-liquor to a half- glaze sauce

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