Chapter XVI · Poultry (Volaille) · No. 1516
Built upon: No. 1515Poularde Sainte Alliance
1516—Poularde Santa-Lucia
Stuff the pullet with truffles, prepared as for No. 1515, Poularde Sainte Alliance, and braise it in Marsala. Dish it on a low cushion, and surround it with small tartlets of Gnochi “à la Romaine,” alternated with collops of foie gras, tossed in butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1516, p. 492. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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