Poularde au Vert-Pré (Poached Poularde with Peas, Beans and Asparagus Tips)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 poularde
- sauce Suprême
- Beurre printanier
- small peas
- green beans
- asparagus tips
- butter
Instructions
- Poach the poularde.
- Bring the sauce Suprême to its point with 100 grammes of Beurre printanier per litre of sauce.
- Bind the small peas, the green beans and the asparagus tips with butter and set them out in separate bouquets.
- Dress the poularde, coat it with the sauce and surround it with the garnish.