POULARDE AMBASSADRICE
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 AMBASSADRICE Stud the pullet with truffles, cover it with a Matignon (No. 227), wrap it in muslin, and braise it. Remove the suprémes; suppress the bones of the breast; fill the carcass with a garnish of asparagus-heads, cohered with butter, and arrange this garnish as already described under No. 1444. Slice the suprémes, and put them back on the garnish, in suchwise as to reconstruct the breast of the fowl. Coat the piece with somewhat stiff and fine supréme sauce; dish it, and surround it with lamb sweet-breads, studded with truffles
Cook this with the app: pantry check, scaling, and the assistant.