3045 Poularde à la Dreux

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Stud a fattened pullet with pieces of salt ox tongue and truffle, and poach it.

Arrange on a dish, coat with Sauce Allemande, decorate the breast with a circle of slices of truffle and surround the bird with 4 medium-sized decorated Quenelles and 2 bouquets each of cockscombs and kidneys.