Poularde à la Tosca (Rice-Stuffed Pullet with Braised Fennel)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 poularde
- rice
- bulbs of tuberous fennel
- low base of fried bread
- butter
Instructions
- Stuff the poularde with rice.
- Pot-roast it with little moistening.
- Dish it on a low base of fried bread and surround it with the braised fennel bulbs.
- Reduce the poularde's stock, mount it with butter and serve it separately.