Turban de Filets de Poulet
From A guide to modern cookery, 1909
Serves 8
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 297. The excerpt below is the record exactly as published.
TURBAN DE FILETS DE POULET Take the required number of fillets, which is determined by the size of the mould to be used. Flatten these fillets out somewhat thinly, and trim them neatly on both sides. With these fillets, line a buttered savarin-mould; setting a row of thin slices of truffle between each of the fillets, and allowing the latter to hang over the edge of the mould. Over the fillets spread a layer of mousseline forcemeat, two-thirds in. thick. Three-parts fill the remaining space with a large tongue, truffles and mushrooms salpicon
Cook this with the app: pantry check, scaling, and the assistant.