Chapter XVI · Poultry (Volaille) · No. 1514
Built upon: No. 250Poëlings
1514—Poularde Rossini
No. 250, Poëlings the pullet.
Remove the suprêmes; slice them, and dish them in the form of a crown upon a round dish, alternating them with collops of foie gras, tossed in butter. Pour a very strong chicken stock finished with truffle essence in their midst.
Serve, separately, a timbale of noodles with butter covered with raw noodles tossed in butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1514, p. 491. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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