3051 Poularde à l’Estragon

Name: Poularde à l’Estragon
Cuisine: France
Ingredients: white stock; vegetables; tarragon; herbs; fresh tarragon; arrowroot; leaves; breast

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

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

When cooked, arrange on a dis