3115 Poularde Talleyrand

Preparation info
    • Difficulty

      Easy

Appears in

By Auguste Escoffier

Published 1903

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Method

Poêlé the fattened pullet and when cooked, remove the breasts and cut them into large dice.

Add the diced chicken to an equal amount of cooked macaroni cut in short pieces and mixed with Sauce Crème and