POULARDE CHANOINESSE
From A guide to modern cookery, 1909
Serves 4
Serve a Mornay sauce finished with crayfish butter separately.
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 CHANOINESSE Prepare a ‘‘ Poularde Soufflée ’’ after recipe No. 1518. Dish it, and surround it with small heaps of crayfishes’ tails, alter- nated with small croiitons of fried bread, on each of which place a collop of the suprémes. Finish off with a slice of truffle
Cook this with the app: pantry check, scaling, and the assistant.