Poularde Lambertye

Name: Poularde Lambertye (Chicken Stuffed with Pâté in Chaud-Froid)
Cuisine: France
Ingredients: duck; chicken; capon; cherries

Chicken Stuffed with Pâté in Chaud-Froid

Preparation info

Appears in

Published 1974

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