3113 Poularde Stanley

Method

Stuff the fattened pullet with 250 g (9 oz) Riz Pilaw mixed with 100 g ( oz) each of mushroom and truffle cut in Julienne.

Poach in a little white stock together with 500 g (1 lb 2 oz) well blanched sliced onion and a little curry powder.

When cooked, pass the onions and stock through a sieve and add to it 2 dl (7 fl oz or U.S. cup) each of Velouté and cream. Reduce until fairly stiff, pass through the sieve once more and add another 1 dl ( fl oz or ½ U.S. cup) of cream.

Arrange the pullet on a dish and coat with this sauce.

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