POULARDE SAINTE ALLIANCE

Ingredients

• ten fine truffles
• a glassful of excellent Madeira

Method

1. 1

   Heat in butter fine truffles seasoned with salt and pepper; sprinkle them with Madeira, and leave them to cool thus in a thoroughly sealed utensil.

2. 2

   Now put these truffles into a fine pullet, and poéle it just in time for it to be sent to the table.

3. 3

   When the pullet is ready, quickly cook as many ortolans, and toss in butter as many collops of foie gras as there are diners, and send them to the table at the same time as the pullet, together with the latter’s poéling-liquor, strained and in a sauce-boat.

4. 4

   The waiter in charge should be ready for it with three assistants at hand, and he should have a very hot chafer on the sideboard.

5. 5

   The moment it arrives he quickly removes the suprémes, cuts them into slices, and sets each one of these upon a collop of foie gras, which assistant No.

6. 6

   1 has placed ready on a plate, together with one of the truffles inserted into the pullet at the start.

7. 7

   Assistant No.

8. 8

   2, to whom the plate is handed forthwith, adds an ortolan and a little juice, and then assistant No.

9. 9

   3 straightway places the plate before the diner.

10. 10

    The pullet is thus served very quickly, and in such wise as to render it a dish of very exceptional gastronomical quality.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 283. The excerpt below is the record exactly as published.

POULARDE SAINTE ALLIANCE Heat in butter ten fine truffles seasoned with salt and pepper; sprinkle them with a glassful of excellent Madeira

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