3078 Poularde Ménagère

Method

Poach the fattened pullet in a fairly gelatinous chicken stock.

Cut 6 carrots, 6 new potatoes and 6 spring onions into slices and cook them slowly and without a lid in a little of the chicken stock. When the vegetables are cooked and the liquid has been reduced, place the pullet in a Terrine and cover it with the vegetables and their liquid.

Serve as it is in the Terrine.

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