POULARDE ALEXANDRA
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 275. The excerpt below is the record exactly as published.
POULARDE ALEXANDRA Having larded the pullet with tongue and truffle, poach it. This done, remove the suprémes, and replace them by mous- seline forcemeat; smooth this forcemeat, giving it the shape of the pullet in so doing, and set to poach in the front of the oven. Now, coat the piece with Mornay sauce, and glaze quickly. Dish, and surround with tartlet-crusts garnished with asparagus- heads, cohered with butter; place a collop of the reserved suprémes
Cook this with the app: pantry check, scaling, and the assistant.