Poularde a la Saint-Cyr

Ingredients

• the pullet
• white wine
• fifteen larks
• five oz. of foie gras
• white chaud-froid sauce
• brown, chaud-froid sauce
• hard-boiled white of egg

Method

1. 1

   Poéle the pullet in white wine, and leave it to cool in its cooking-liquor.

2. 2

   Raise the fillets; cut them into regular slices; coat them with white chaud-froid sauce and decorate.

3. 3

   Sauté fifteen larks in a mirepoix; remove the fillets of six of them; glaze them with brown, chaud-froid sauce, and decorate them with bits of hard-boiled white of egg.

4. 4

   Prepare a mousse with the remainder of the larks and foie gras, reconstruct the pullet, coat it with brown, chaud-froid sauce, and arrange the chicken fillets on either side of the mousse.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 309. The excerpt below is the record exactly as published.

POULARDE A LA SAINT-CYR Poéle the pullet in white wine, and leave it to cool in its cooking-liquor. This done, raise the fillets; cut them into regular slices; coat them with white chaud-froid sauce and decorate. Meanwhile, sauté fifteen larks in a mirepoix; remove the fillets of six of them; glaze them with brown, chaud-froid sauce, and decorate them with bits of hard-boiled white of egg. With the remainder of the larks and five oz. of foie gras

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