POULARDE CHEVALIERE
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 CHEVALIERE Remove the suprémes, and the minion fillets. Lard the former with two rows of truffles and two rows of tongue; trim the minion fillets; make five or six slits in each; insert a thin slice of truffle half-way into each slit, and draw the respective ends of the two fillets together in suchwise as to form two rings. Put the suprémes and the minion fillets each into a buttered sautépan, and cover the latter. Remove the pullet’s legs, keeping the skin as long as pos- sible; bone them to within one and one-third inches of the POULTRY _ 479 joints, and cut off the claws, aslant, just below the same joints. Garnish the boned regions with godiveau
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Cook this with the app: pantry check, scaling, and the assistant.