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3056 Poularde Godard
Preparation info
- Difficulty
Easy
Appears in
Published 1903
Method
Braise the fattened pullet.
When cooked, place on a dish and surround with a Godard garnish arranged in bouquets. Lightly coat with Sauce Godard containing the reduced and strained braising liquid. Serve the remainder of the sauce separately.
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