3086 Poularde à la Parisienne

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.

Place on a dish, coat with Sauce Allemande and decorate the breasts with crescent-shaped pieces of salt ox tongue and truffle.

Surround the pullet with equal quantities of two kinds of small chicken Quenelles, one containing chopped truffle and the other chopped ham.

Finish by bordering the dish with a line of light chicken glaze.