Chapter XVI · Poultry (Volaille) · No. 1455
1455—Poularde aux Champignons à Blanc
Poach the pullet.
Dish it, and coat it with an Allemande sauce flavoured with mushroom essence.
Surround it with twenty grooved, cooked and very white mushroom-heads.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1455, 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 →