3059 Poularde au Gros sel

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poach a fattened pullet in white stock with the addition of 10 pieces of trimmed carrot and 10 button onions.

When cooked, arrange on a dish and surround with the carrots and onions in bouquets.

Serve accompanied with a sauceboat of the cooking liquid and a silver shell dish of coarse salt.