Chapter XVI · Poultry (Volaille) · No. 1476
1476—Poularde à la Godard
Braise the pullet brown.
Dish it and surround it with spoon-moulded quenelles of forcemeat, combined with chopped mushrooms and truffles; large oval quenelles, decorated with tongue and truffle; grooved button-mushroom heads; cocks’ combs and kidneys; glazed small lambs’ sweetbreads; and olive-shaped truffles.
Slightly coat this garnish with Godard sauce, combined with some reduced braising-liquor, and send what remains of the latter in a sauceboat.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1476, p. 483. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →