Poularde Villars (Poached Poularde with Sauce Allemande, Lamb Sweetbreads and Cock's Kidneys)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 poularde
- sauce Allemande
- essence of mushrooms
- lamb sweetbreads
- cock's kidneys
- mushrooms
- scarlet tongue
Instructions
- Poach the poularde.
- Finish a sauce Allemande with essence of mushrooms.
- Dress the poularde and coat it with the sauce.
- Surround it with bouquets of lamb sweetbreads, cock's kidneys and mushrooms, separating each bouquet with a slice of scarlet tongue cut in the shape of a crest.