Chapter XVI · Poultry (Volaille) · No. 1456
Built upon: No. 1518Poularde Soufflée
1456—Poularde Chanoinesse
Prepare a “Poularde Soufflée” after recipe No. 1518, Poularde Soufflée. Dish it, and surround it with small heaps of crayfishes’ tails, alternated with small croûtons of fried bread, on each of which place a collop of the suprêmes. Finish off with a slice of truffle on each collop of the suprêmes.
Serve a Mornay sauce, finished with crayfish butter, separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1456, 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 →