3085 Poularde Paramé

Method

Cover the fattened pullet with a thick coating of Matignon then with thin slices of salt pork fat; tie it in a piece of muslin and Poêlé in the usual manner.

When cooked, place the pullet on a dish and surround with alternate bouquets of trimmed carrots and turnips cooked in Bouillon and glazed, and halves of braised lettuce.

Serve accompanied with Jus lié.

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