3097 Poularde Princesse Hélène

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By Auguste Escoffier

Published 1903

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Stuff the fattened pullet with rice as for Poularde à la Diva, and poach it in the usual manner.

When cooked, arrange on a dish, coat with Sauce Suprême and surround with Subrics d’Epinards cooked at the last moment. Place a silver shell dish containin