Chapter XVI · Poultry (Volaille) · No. 1524
1524—Poularde Toulousaine
Poach the pullet.
Dish it; coat it with Allemande sauce, flavoured with mushroom essence, and surround it with the following garnish, arranged in heaps:—Quenelles of mousseline chicken forcemeat; slices of poached, veal sweetbreads; cocks’ combs and kidneys; cooked and very white button-mushroom heads, and slices of truffle.
Serve an Allemande sauce, flavoured with mushroom essence, separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1524, p. 494. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →