3026 Poularde à l’Aurore

Method

Stuff the fattened pullet with 250 g (9 oz) fairly firm Godiveau with cream containing 3 tbs very red reduced tomato purée, and poach it.

When cooked, arrange on a dish and coat with Sauce Aurore. The stuffing is removed and diced when serving the chicken and constitutes the garnish.

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