POULARDE ISABELLE DE FRANCE

Ingredients

• Stuff the pullet
• two oz. of truffle slices
• eighteen crayfishes’ tails
• one bottle of Chablis wine

Method

1. 1

   Stuff the pullet with rizotto, combined with two oz. of truffle slices and eighteen crayfishes’ tails, and poach it in white stock containing one bottle of Chablis wine.

2. 2

   With the pullet’s cooking-liquor prepare a highly-seasoned supréme sauce.

3. 3

   Dish the bird on a small cushion; coat it with sauce, and surround it with fine black truffles, cooked in champagne, and set each on a small, round, and slightly hollowed crotiton of fried bread.

4. 4

   Serve the remainder of the sauce separately.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 280. The excerpt below is the record exactly as published.

POULARDE ISABELLE DE FRANCE Stuff the pullet with rizotto, combined with two oz. of truffle slices and eighteen crayfishes’ tails, and poach it in white stock containing one bottle of Chablis wine

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