3054 Poularde Financière

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Braise the fattened pullet in the usual manner and glaze it.

Arrange on a dish and surround with a Financière garnish arranged in bouquets.

Serve accompanied with Sauce Financière.