Poularde à la Périgourdine (Truffled Pullet with Sauce Suprême)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 poularde
- truffle stuffing as for Poularde à la Périgord
- raw truffles
- barding fat
- sauce Suprême
- truffle essence
Instructions
- Slip fine slices of raw truffle between the skin and the flesh of the breast.
- Truffle the bird as for the Poularde à la Périgord above.
- Bard the bird and poach it.
- Dish it and coat it with sauce Suprême flavoured with truffle essence.