3059 Poularde au Gros sel

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.