Poularde Lambertye

Chicken Stuffed with Pâté in Chaud-Froid

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Poach chicken or capon as in the Chaud-Froid de Poulet recipe. Treat cold chicken like duck in Canard à la