3078 Poularde Ménagère

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

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.