POULARDE SOUFFLEE

Ingredients

• one lb. two oz. of mousseline forcemeat of chicken
• one-third lb. of foie-gras purée

Method

1. 1

   Poach the pullet.

2. 2

   Raise the suprémes, and cut them into thin slices; suppress the breast-bones by means of scissors, and stuff the bird with mousseline forcemeat of chicken, combined with foie-gras purée.

3. 3

   Spread this preparation in layers, and between each of the latter set alternate slices of supréme and truffle.

4. 4

   Reconstruct the bird exactly; smooth its surface; deck it with bits of truffle, salted tongue, and boiled white of egg; place the dish on a deep tray containing a little boiling water, the steam of which assists the poaching of the preparation, and poach in a moderate oven.

5. 5

   When about to serve, coat the pullet with Allemande sauce favoured with truffle essence.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 284. The excerpt below is the record exactly as published.

POULARDE SOUFFLEE Poach the pullet. Raise the suprémes, and cut them into thin slices; suppress the breast-bones by means of scissors, and stuff the bird with one lb. two oz. of mousseline forcemeat of chicken, combined with one-third lb. of foie-gras purée

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