3120 Poularde à la Valenciennes

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poêlé the fattened pullet in the usual manner.

When cooked, arrange on a dish and surround with Risotto containing some diced ham.

Arrange slices of grilled ham overlapping on top of the Risotto and serve accompanied with a well-seasoned Sauce Suprême flavoured with tomato.

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