Poularde à la Vierge (Poached Poularde with Cream Béchamel, Sweetbreads and Brains)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 poularde
- sauce Béchamel
- cream
- essence of poultry
- veal sweetbread
- brains
- cockscombs
Instructions
- Poach the poularde.
- Finish a sauce Béchamel with cream and essence of poultry.
- Dress the poularde and coat it with the sauce.
- Surround it with escalopes of poached veal sweetbread and escalopes of brains, separated by fine, very white cockscombs.