Chapter XVI · Poultry (Volaille) · No. 1525
1525—Poularde Trianon
Poach the pullet.
Dish it, and surround it with quenelles of chicken forcemeat, stuffed with foie-gras purée. Arrange these quenelles in heaps, and set a nice, whole truffle between each heap.
Pierce the pullet with a hatelet, garnished with one grooved mushroom, one fair-sized glazed truffle, and a quenelle decorated with salted tongue.
Serve a suprême sauce at the same time.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1525, 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 →