Poularde Rose de Mai
From A guide to modern cookery, 1909
Serves 6
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 308. The excerpt below is the record exactly as published.
POULARDE ROSE DE MAI Poach the pullet and, when it is quite cold, raise its suprémes and remove the bones of the breast. Coat the carcass with a white chaud-froid sauce; decorate as fancy may dictate; garnish with a mousse of tomatoes (No. 814), and arrange the latter in such wise as to reconstruct the bird. Slice the suprémes; coat them with white chaud-froid sauce; decorate with truffles, and glaze with chicken jelly. Garnish with the same mousse as that already used for the pullet, as many small, barquette-moulds as there are chaud-froid-coated slices, and leave to set. Put the pullets on a low cushion of rice, placed on a long dish
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Cook this with the app: pantry check, scaling, and the assistant.