3075 Poularde Maréchal

Method

Stuff the fattened pullet with 6 halves of lamb’s sweetbreads, 20 button mushrooms and a poached and sliced calf’s brain—all mixed with a little reduced Velouté.

Cover the pullet with thin slices of salt pork fat and poach it in the usual manner.

When cooked, arrange it on a dish, coat with Sauce Suprême and surround with alternate bouquets of Quenelles, truffles cut to the shape and size of olives, and cockscombs and kidneys.

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