Chapter XVI · Poultry (Volaille) · No. 1465
Built upon: No. 2256Pilaff Rice (for the Stuffing of Fowls)No. 250Poëlings
1465—Poularde Derby
Stuff the pullet with rice, prepared after recipe No. 2256, Pilaff Rice (for the Stuffing of Fowls); and No. 250, Poëlings it. Dish, and surround it with collops of foie-gras, tossed in butter (each set on a small, fried croûton), and alternate these with large, whole truffles, cooked in champagne.
As an adjunct, serve the pullet’s cooking-liquor, cleared of all grease, combined with the cooking-liquor of the truffles and one-sixth pint of veal gravy. Reduce the whole to one-sixth pint and thicken with arrow-root.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1465, p. 480. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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