3051 Poularde à l’Estragon

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poach the fattened pullet in white stock with the usual vegetables and herbs plus a bouquet of tarragon stalks.

When cooked, arrange on a dish and decorate the breast with a wreath of blanched tarragon leaves.

Serve accompanied with some of the cooking liquid which has been reduced, thickened with arrowroot then passed through a fine strainer and finished with a little chopped fresh tarragon.