3125 Poularde à la Vierge

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poach the fattened pullet in the usual manner.

When cooked, arrange on a dish, coat with Sauce Béchamel finished with cream and chicken essence and surround with alternate slices of poached calf’s brains and slices of poached veal sweetbreads, separated with very White cockscombs.