Chapter XVI · Poultry (Volaille) · No. 1454
Built upon: No. 250Poëlings
1454—Poularde aux Champignons à Brun
No. 250, Poëlings 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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1454, p. 478. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →