3096 Poularde Princesse

Method

Poach the fattened pullet in the usual manner.

When cooked, place on a dish and coat with Sauce Allemande finished with 100 g ( oz) Asparagus Butter per 1 litre ( pt or U.S. cups) of sauce.

Surround the chicken with alternate Croûstades of Pommes Duchesse filled with buttered asparagus tips with a slice of truffle on top, and bouquets of asparagus tips. Surround with a line of small round Quenelles made from chicken and cream forcemeat.

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