POULARDE GRAND HOTEL

Ingredients

• five oz. of raw truffles
• Cut up the fowl as for a sauté dish
• a few tablespoonfuls of white wine
• add a little chicken stock

Method

1. 1

   Cut up the fowl as for a sauté dish, and cook it in butter, under cover.

2. 2

   Then set the pieces in a very hot cocotte, and distribute thereupon five oz. of raw truffles cut into thick slices and slightly salted and peppered.

3. 3

   Swill the sautépan with a few tablespoonfuls of white wine; add a little chicken stock; pour this liquor into the cocotte; thoroughly close the latter, and put it in a very hot oven for eight or ten minutes with the view of cooking the truffles.

4. 4

   Serve the preparation as it stands in the cocotte.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 279. The excerpt below is the record exactly as published.

POULARDE GRAND HOTEL Cut up the fowl as for a sauté dish, and cook it in butter, under cover. Then set the pieces in a very hot cocotte, and distribute thereupon five oz. of raw truffles cut into thick slices and slightly salted and peppered. Swill the sautépan with a few tablespoonfuls of white wine; add a little chicken stock

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