Chapter XVI · Poultry (Volaille) · No. 1497
1497—Poularde à la Nantua
Poach the pullet.
Dish it; coat it with a suprême sauce, finished with crayfish butter, and surround it with small heaps of quenelles with crayfish butter, crayfishes’ tails, and slices of truffle.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1497, p. 487. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →