3098 Poularde Printanière

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place 100 g ( oz) Beurre Printanier flavoured with herbs inside the fattened pullet; truss it closing all the apertures and Poêlé until half cooked.

Transfer the pullet to an earthenware Terrine, surround with Printanière garnish, sprinkle with a few tablespoons of stock and finish to cook in the oven.

Serve in the dish as it is.