3067 Poularde à l’Ivoire

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.