3102 Poularde Reine-Blanche

Method

Stuff the fattened pullet with 300 g (11 oz) Mousseline forcemeat containing 100 g ( oz) each of diced salt ox tongue and truffle and poach it in the usual manner.

Arrange on a dish and surround with 100 g ( oz) cockscombs and kidneys, 60 g (2 oz) slices of truffle and 10 button mushrooms.

Coat with Sauce Allemande.

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