Poularde Demidoff

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

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.

Source and licence

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

Poële the pullet.
When it is three-parts done, put it into a cocotte and surround it with the following garnish, prepared in advance and stewed in butter;
viz:—one-half lb.
of carrots and five oz.
of turnips, cut into grooved crescents, one inch in diameter;
five oz.
of small onions cut into thin roundels, and five oz.
of celery.
Complete the cooking of the pullet with this garnish, and add to it, when about to serve, three oz.
of truffles, cut to the shape of crescents, and one-sixth pint of chicken stock.
Serve the preparation in the cocotte, after having cleared the liquor of all grease.