Poularde à la Financière (Brown-Braised Fattened Pullet with Financière Garnish)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 poularde
- garniture à la Financière
- sauce Financière
Instructions
- Braise the poularde brown.
- Dress it and surround it with a garniture à la Financière arranged in bouquets.
- Serve a sauce Financière separately.