Poularde a la Gastronome
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- one-half lb. of noodles
- one-quarter pint of champagne
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Stuff the pullet with one-half lb.
- of noodles, slightly tossed in butter, and poële it.
- Swill the saucepan with one-quarter pint of champagne.
- Dish the pullet and surround it with medium-sized truffles, cooked in champagne, alternated with small heaps of cooked and glazed chestnuts, and place a cock’s kidney between each heap.
- Serve, separately, a half-glaze sauce, flavoured with truffle essence and combined with the reduced swilling-liquor.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife