Poularde Beaufort
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Poularde
- Foie gras — 1 fine one
- Madeira
- Sausage meat
- Truffles
- Fried bread
- Lambs' tongues
- Small artichoke bottoms
- Purée Soubise
Instructions
- Stiffen a fine foie gras in the oven for 20 minutes with a little Madeira and let it cool thoroughly.
- Put it inside the poularde and complete the filling with a little very fine sausage meat.
- Stud the poularde with truffles and braise it with little moistening.
- Dress it on a small pad of fried bread.
- Surround it with braised lambs' tongues alternating with small artichoke bottoms, each garnished with a rosette of purée Soubise.
- Skim the fat from the braising stock, reduce it, strain it and serve it separately.