3359 Poularde à l’Ecarlate

Method

Prepare the pullet and poach it in the same way but adding some finely diced red ox tongue to the chicken forcemeat. When the pullet is cold, coat it with white Sauce Chaud-froid, decorate with very red ox tongue and glaze it with aspic jelly.

Arrange the prepared pullet on a low base set on an oval dish and surround with halves of veal tongues, glazed with red aspic jelly; border the dish with neat shapes of jelly.

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