3100 Poularde à la Reine

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poach the fattened pullet in the usual manner.

When cooked, arrange on a dish and surround with small moulds of chicken purée mixed with egg yolks and cooked in dariole moulds which have been decorated with a slice of truffle on the bottom.

Serve accompanied with Sauce Suprême.