POULARDE DERBY
From A guide to modern cookery, 1909
Serves 2
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 DERBY Stuff the pullet with rice, prepared after recipe No. 2256; and poéle it. Dish, and surround it with collops of foie-gras, tossed in butter (each set on a small, fried crotton), and alter- nate these with large, whole truffles, cooked in champagne. As an adjunct, serve the pullet’s cooking-liquor, cleared of all grease, combined with the cooking-liquor of the truffles and one-sixth pint of veal gravy
Cook this with the app: pantry check, scaling, and the assistant.