Poularde à la Godard (Braised Fattened Pullet with Godard Garnish and Sauce)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 poularde
- garniture à la Godard
- sauce Godard
Instructions
- Braise the poularde.
- Dress it and surround it with a garniture à la Godard arranged in bouquets.
- Add the reduced braising fonds to a sauce Godard and nap the piece and its garnish lightly with it.
- Serve the rest of the sauce separately.