Chapter XVI · Poultry (Volaille) · No. 1474
Built upon: No. 273Blanchings
1474—Poularde à la Financière
Braise the pullet.
Dish it, and surround it with a garnish consisting of small heaps of quenelles made from chicken, mousseline forcemeat; grooved, button-mushroom heads; cocks’ combs and kidneys; slices of truffle, and No. 273, Blanchings olives. Add a small quantity of half-glaze sauce prepared with truffle essence.
Send a sauceboat of the same sauce separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1474, p. 482. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →