Poularde à l'Estragon (Poached Fattened Pullet with Tarragon)

Ingredients

• 1 poularde
• white fonds
• the usual garnish for the fonds
• a bunch of tarragon branches
• fine tarragon leaves
• arrow-root
• fresh tarragon

Instructions

1. Poach the poularde in a white fonds, adding a bunch of tarragon branches to the usual garnish.
2. Blanch fine tarragon leaves.
3. Dress the bird and decorate the breast with a palmette of the blanched leaves.
4. Reduce the poaching fonds, thicken it with arrow-root, strain it and add a little fresh chopped tarragon.
5. Serve this sauce separately.