POULARDE A LA PARISIENNE
From A guide to modern cookery, 1909
Serves 2
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 281. The excerpt below is the record exactly as published.
POULARDE A LA PARISIENNE Poach the pullet. Dish it; cover it with Allemande sauce, and decorate it on top with slices of truffles and salted tongue cut to the shape of cocks’ combs. Surround with spoon-moulded quenelles of chicken force- me
Cook this with the app: pantry check, scaling, and the assistant.