3037 Poularde Chipolata

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poêlé the fattened pullet then place it into an earthenware Terrine with sufficient Chipolata garnish.

Add the deglazed cooking juices from the pan, allow to heat gently in the oven for 10 minutes and serve as it is.