POULARDE ALBUFERA
From A guide to modern cookery, 1909
Serves 4
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 275. The excerpt below is the record exactly as published.
POULARDE ALBUFERA Stuff the pullet with the rice prescribed under No. 2256, and poach it. Dish it and coat with Albuféra sauce. Surround with small tartlet crusts, garnished with truffles raised by means of a spoon the size of a pea; quenelles of the: same shape; small button mushrooms, and cocks’ kidneys
Cook this with the app: pantry check, scaling, and the assistant.