Chapter XVI · Poultry (Volaille) · No. 1500
1500—Poularde à la Parisienne
Poach the pullet.
Dish it; cover it with Allemande sauce, and decorate it on top with slices of truffles and salted tongue cut to the shape of cocks’ combs.
Surround with spoon-moulded quenelles of chicken forcemeat, half of which should have been combined with chopped truffles, and the other half with chopped, salted ox-tongue.
Arrange the quenelles round the fowl, alternately, and border the dish with a thread of pale glaze.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1500, p. 488. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →