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Auguste Escoffier

3118 Poularde à la Toulousaine

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Preparation info
    • Difficulty

      Easy

Appears in

#30Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poach the fattened pullet in the usual manner.

When cooked, arrange on a dish, coat with Sauce Allemande and surround with bouquets of Toulousaine garnish.

Serve accompanied with Sauce Allemande flavoured with mushroom

'Brilliant app for foodies'
'Spotify of cookbooks'

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