Chapter XVI · Poultry (Volaille) · No. 1494
1494—Poularde à la Montbazon
Stud the pullet with truffles, and poach it.
Dish it; coat it with suprême sauce, and surround it with poached lamb sweetbreads, spoon-moulded quenelles of mousseline, chicken forcemeat, and grooved mushroom heads, arranged alternately.
Serve a suprême sauce separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1494, p. 487. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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