3064 Poularde à l’Impératrice

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poach the fattened pullet in the usual manner.

Place on a dish and arrange a bouquet of White braised lamb’s sweetbreads at each end. Place two bouquets of poached calf’s brain kept very white and cut into dice, at each side together with bouquets of button onions cooked in a little thin Velouté.

Coat with Sauce Supreme finished with cream.