3082 Poularde à la Niçoise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poêlé the fattened pullet in the usual manner.

Arrange on a dish with a nice bouquet of buttered French beans at each end and along each side place alternate bouquets of diced flesh only of tomato cooked with butter and stoned black olives. The olives are to replace the potatoes which are normally part of the Niçoise garnish.

Serve accompanied with the cooking liquid lightly thickened with arrowroot.