Poularde en Terrine a la Gelee

Ingredients

• the pullet
• three and one-half oz. of veal
• three and one-half oz. of fresh pork fat
• three and one-half oz. of gratin forcemeat
• two tablespoonfuls of brandy
• two tablespoonfuls of truffle essence
• the yolk of an egg
• half of a raw foie gras
• one raw, quartered truffle

Method

1. 1

   Bone the pullet all but the legs, and stuff it with a forcemeat.

2. 2

   Set half of a raw foie gras and one raw, quartered truffle on each side.

3. 3

   Reconstruct the pullet, truss it, cover it with slices of bacon, and poéle in Madeira for one and one-half hours.

4. 4

   Leave to half-cool in the cooking-liquor, withdraw the pullet, remove the bacon, and put it in a terrine.

5. 5

   Add a little chicken jelly to the cooking-liquor and pour this sauce over the pullet.

6. 6

   Do not serve until twenty-four hours have elapsed.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 309. The excerpt below is the record exactly as published.

POULARDE EN TERRINE A LA GELEE Bone the pullet all but the legs, and stuff it with a forcemeat consisting of: three and one-half oz. of veal; three and one-half oz. of fresh pork fat; three and one-half oz. of gratin forcemeat, prepared from fowls’ livers; two tablespoonfuls of brandy; two tablespoonfuls of truffle essence, and the yolk of an egg. In the midst of the stuffing, set half of a raw foie gras and one raw, quartered truffle

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