3023 Poularde Pochée à l’Anglaise

Poached Fattened Pullet, English Style

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

This dish is sometimes confused with Poularde Printanière but this is quite wrong; the correct recipe is as follows.

Poach the fattened pullet in very white stock, arrange on a dish and coat with chicken-flavoured Sauce Bechamel. Surround with overlapping slices of salt ox tongue at the sides and bouquets of small balls of carrot and turnip, peas and celery at each end of the dish. These vegetables should be plain boiled.