POULARDE AUX CHAMPIGNONS A BRUN
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 276. The excerpt below is the record exactly as published.
POULARDE AUX CHAMPIGNONS A BRUN Poéle the pullet, and swill the saucepan with mushroom essence. Add this swilling-liquor (reduced) to one-quarter pint of half-glaze with Madeira. Dish the pullet, and surround it with twenty grooved and cooked mushroom-heads. Serve separately the reduced half- glaze, to which add two oz. of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.