POULARDE AUX HUITRES

Ingredients

• Boil the pullet gently
• one-half pint of cream
• twenty-four oysters

Method

1. 1

   Boil the pullet gently in light, white stock, until it is well cooked.

2. 2

   With the cooking-liquor prepare a supréme sauce, and add thereto the almost entirely reduced poaching-liquor of twenty-four oysters, one-half pint of cream, and the twenty-four oysters (cleared of their beards).

3. 3

   Dish the pullet, and pour this sauce over it.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 279. The excerpt below is the record exactly as published.

POULARDE AUX HUITRES Boil the pullet gently in light, white stock, until it is well cooked. With the cooking-liquor prepare a supréme sauce, and add thereto the almost entirely reduced poaching-liquor of twenty-four oysters, one-half pint of cream

Cook this with the app: pantry check, scaling, and the assistant.