Chapter XVI · Poultry (Volaille) · No. 1511
1511—Poularde Reine Margot
Stuff the pullet with two-thirds lb. of mousseline forcemeat of chicken, combined with two oz. of almond purée, and poach it.
Dish it; coat it with suprême sauce, finished with a little almond milk, and surround it with quenelles prepared with pistachio butter and quenelles prepared with crayfish butter, arranged alternately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1511, p. 490. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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