POULARDE AUX CHAMPIGNONS A BLANC
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 276. The excerpt below is the record exactly as published.
POULARDE AUX CHAMPIGNONS A BLANC Poach the pullet. Dish it, and coat it with an Allemande sauce flavoured with mushroom essence. Surround it with twenty grooved, cooked and very white mushroom-heads
Cook this with the app: pantry check, scaling, and the assistant.