3081 Poularde Nantua

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poach the fattened pullet in the usual manner.

Arrange on a dish and coat with Sauce Suprême finished with Crayfish Butter.

Surround with bouquets of Quenelles made from chicken forcemeat and Crayfish Butter, crayfish tails cooked with a Mirepoix, and slices of truffle.