POULARDE EN DEMI-DEUIL

Ingredients

• the pullet
• fine slices of raw truffle
• very white supréme sauce

Method

1. 1

   Insert slices of raw truffle between the skin and fillets of the fowl.

2. 2

   Lard the pullet and poach it.

3. 3

   Strain the cooking-liquor, reduce it, and add it to a supréme sauce with slices of truffle.

4. 4

   Dish the pullet; cook it with some of the sauce, and serve the remainder separately.

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 EN DEMI-DEUIL Between the skin and the fillets of the fowl insert a few fine slices of raw truffle. Lard the pullet and poach it. When it is ready, strain the cooking-liquor through a napkin; reduce it, and add it to a very white supréme sauce

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