POULARDE CUSSY
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 277. The excerpt below is the record exactly as published.
POULARDE CUSSY Braise the pullet. Dish it and surround it with whole truffles, cooked in Mirepoix with Madeira, and alternated with fine, grilled mushrooms, garnished with artichoke purée
Cook this with the app: pantry check, scaling, and the assistant.