POULARDE MARGUERITE DE SAVOIE

Ingredients

• Fry quickly ten larks in butter
• insert these into a fine pullet
• braise the latter in veal stock
• and white Savoy wine
• Prepare a milk polenta
• stamp it with a round cutter one and one-half inches in diameter
• sprinkle them with grated Parmesan

Method

1. 1

   Fry the larks in butter and insert them into the pullet.

2. 2

   Braise the pullet in equal quantities of veal stock and white Savoy wine.

3. 3

   Prepare milk polenta, cool it, and stamp it into roundels.

4. 4

   Dredge and brown these roundels in clarified butter before serving.

5. 5

   Dish the pullet on a cushion of fried bread, surround it with the glazed roundels of polenta, and pour a little of the fowl’s cooking-liquor over the dish.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 281. The excerpt below is the record exactly as published.

POULARDE MARGUERITE DE SAVOIE Fry quickly ten larks in butter, insert these into a fine pullet, and braise the latter in veal stock and white Savoy wine, in equal quantities. Prepare a milk polenta (No. 2294); spread it on a tray in layers one inch thick, and let it cool. Now stamp it with a round cutter one and one-half inches in diameter, and, a few minutes before serving, dredge these roundels of polenta, and brown them in clarified butter. Just before dishing up, sprinkle them with grated Parmesan

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