3067 Poularde à l’Ivoire

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poach the fattened pullet keeping it very white.

Arrange on a dish and serve as it is, accompanied with 1) a sauceboat of Sauce Ivoire, 2) a sauceboat of the cooking liquid and 3) a garnish such as macaroni or noodles à la Crème, flap mushrooms, cucumber etc.