1445—Poularde Albufera

Stuff the pullet with the rice prescribed under No. 2256, Pilaff Rice (for the Stuffing of Fowls), and poach it. Dish it and coat with Albuféra sauce.

Surround with small tartlet crusts, garnished with truffles raised by means of a spoon the size of a pea; quenelles of the same shape; small button mushrooms, and cocks’ kidneys. Cohere this garnish with Albuféra sauce.

Between each tartlet, place a slice of salted tongue, cut to the shape of a cock’s comb.

Escoffier, A. (1907). A Guide to Modern Cookery, No. 1445, p. 476. London: William Heinemann. Translation of Le Guide Culinaire (1903).

Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →

Or ask Chef Juliette about it in chat →