3048 Poularde Edouard VII

Method

Stuff the fattened pullet with 200 g (7 oz) Riz Pilaw mixed with 100 g ( oz) each of large dice of foie gras and truffle and poach it in the usual manner.

Arrange on a dish and coat with curry-flavoured Sauce Suprême containing 100 g ( oz) diced red pimento per 1 litre ( pt or U.S. cups) sauce.

Serve accompanied with a dish of Concombres à la Crème.

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