3123 Poularde à la Vichy

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poach the fattened pullet in the usual manner.

When cooked, arrange on a dish and coat with 2 dl (7 fl oz or U.S. cup) Sauce Suprême to which has been added 100 g ( oz) red of carrot, stewed in butter and passed through a sieve, and ½ dl (2 fl oz or ¼ U.S. cup) cream.

Surround with tartlet cases filled with Carottes à la Vichy.