Chapter XVI · Poultry (Volaille) · No. 1462
Built upon: No. 228Mirepoix
1462—Poularde Cussy
Braise the pullet. Dish it and surround it with whole truffles, cooked in No. 228, Mirepoix with Madeira, and alternated with fine, grilled mushrooms, garnished with artichoke purée.
In front of the pullet set a small, silver shell, in which shape a pyramid of large cocks’ combs, heated in butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1462, p. 480. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →