3081 Poularde Nantua

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.