POULARDE SYLVANA

Ingredients

• one lb. of mushrooms
• one pint of fresh peas
• ten small new onions
• one small lettuce
• two oz. of butter
• two small tablespoonfuls of water

Method

1. 1

   Stuff the pullet with mushrooms and half-brown it in the oven.

2. 2

   Cook peas, onions, lettuce, and herbs with butter and water.

3. 3

   When the pullet is half-cooked, place it in a cocotte lined with paste, cover with bacon, seal, and bake for forty-five minutes.

4. 4

   Serve with chicken gravy.

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 SYLVANA Stuff the pullet with one lb. of mushrooms, tossed in brown butter, and half-brown it in the oven. Meanwhile put one pint of fresh peas into a saucepan, to- gether with ten small new onions, one small lettuce cut julienne- fashion, and a faggot consisting of parsley stalks, chervil, and a sprig of mint. Add salt, sugar, two oz. of butter, and mix the whole up together. Moisten with two small tablespoonfuls of water

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