3038 Poularde Chivry

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poach the fattened pullet; arrange on a dish and coat with Sauce Chivry.

Serve accompanied with a dish of Macédoine of new season’s vegetables mixed with either a little butter or cream.