POULARDE TALLEYRAND
From A guide to modern cookery, 1909
Serves 4
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 285. The excerpt below is the record exactly as published.
POULARDE TALLEYRAND Poéle the pullet; raise the suprémes, and cut these into large dice. Mix them with an equal quantity of macaroni, cut short, and thickened with cream sauce combined with Parmesan, and add enough foie gras and truffles, cut into large dice
Cook this with the app: pantry check, scaling, and the assistant.