Poularde aux Champignons a Brun
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-quarter pint of half-glaze
- two oz. of fresh butter
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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- Poële the pullet, and swill the saucepan with mushroom essence.
- Add this swilling-liquor (reduced) to one-quarter pint of half-glaze with Madeira.
- Dish the pullet, and surround it with twenty grooved and cooked mushroom-heads.
- Serve separately the reduced half-glaze, to which add two oz.
- of fresh butter.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife