Chapter XVI · Poultry (Volaille) · No. 1696
1696—Poularde à la Lambertye
Poach the pullet and let it cool thoroughly.
Raise the suprêmes, suppress the bones of the breast and garnish the cavity with a cold chicken mousse, combined with a quarter of its volume of foie-gras purée, shaping the latter in such wise as to reconstruct the bird.
Cut the suprêmes into thin, long slices; coat them with white chaud-froid sauce, and place them on the mousse, pressing them lightly one upon the other. Deck with pieces of truffle; glaze with chicken jelly; set in a square, entrée dish, and surround with melted jelly.
When about to serve, incrust the dish in a block of ice.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1696, p. 535. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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