3079 Poularde Montbazon

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Stud the fattened pullet with pieces of truffle and poach it in the usual manner.

When cooked, place it on a dish, coat with Sauce Suprême and surround with alternate bouquets of chicken Quenelles, lambssweetbreads and mushrooms.

Serve accompanied with Sauce Suprême.