3021 Poularde à l’Ambassadrice

Preparation info
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By Auguste Escoffier

Published 1903

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Stud the fattened pullet with truffle, cover with Matignon, wrap in a piece of muslin and tie at both ends.

Braise it and when cooked, unwrap it and arrange on a dish.

Coat with fairly thick Sauce Suprême, and surround with lamb’s