Poularde Printanière (Pullet with Herb Butter and Spring Garnish)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 poularde
- 100 grammes Beurre printanier aux herbes
- garniture Printanière
- a few spoonfuls of stock
Instructions
- Put the 100 grammes of Beurre printanier aux herbes inside the poularde.
- Truss the bird, closing the openings well.
- Pot-roast it halfway.
- Place it in a terrine and surround it with a garniture Printanière.
- Moisten with a few spoonfuls of stock.
- Finish the cooking in the oven and serve just as it is.