3030 Poularde Cardinalisée

Method

Prepare the fattened pullet as for Poularde Soufflé.

Arrange on a dish and surround with small Bouchées filled with crayfish tails, alternating with small Croûtons of bread fried in butter each having a slice of the breast of chicken on top surmounted with a nice slice of truffle.

Serve accompanied with Sauce Suprême finished with Crayfish Butter.

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