Poularde Cussy (Braised Fattened Pullet with Truffles, Mushrooms and Sauce Madère)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 poularde
- medium truffles
- Mirepoix
- Madeira
- large mushrooms
- artichoke purée
- cocks' kidneys
- butter
- sauce Madère
Instructions
- Braise the poularde.
- Cook the medium truffles in a Mirepoix with Madeira.
- Grill the large mushrooms and fill them with artichoke purée.
- Sauté the cocks' kidneys in butter.
- Dress the poularde and surround it with the truffles alternating with the filled mushrooms, placing a cock's kidney between each truffle and mushroom.
- Add the braising fonds to a sauce Madère and serve it separately.