Poularde Albuféra
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Poularde
- Rice
- Foie gras
- Truffles
- Sauce Albuféra
- Small tartlet cases
- Truffles
- Chicken forcemeat
- Small mushrooms
- Cocks' kidneys
- Scarlet tongue
Instructions
- Stuff the poularde with rice mixed with foie gras and truffles cut in large dice.
- Poach the poularde.
- Dress it and coat it with sauce Albuféra.
- Fill the small tartlet cases with pea-sized truffle balls scooped with a round spoon, quenelles of chicken forcemeat of the same shape, small mushrooms and cocks' kidneys, the whole bound with sauce Albuféra.
- Surround the poularde with the tartlets, placing between each one a slice of scarlet tongue cut in the shape of a cock's comb.