Chapter XVI · Poultry (Volaille) · No. 1495
1495—Poularde à la Monte Carlo
Poach the pullet.
Dish it; coat it with suprême sauce, and surround it on the one side with quenelles of pink, mousseline, chicken forcemeat, and on the other with a border of fair-sized, very black truffles.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1495, p. 487. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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