Poularde au Gros sel (Poached Fattened Pullet with Coarse Salt)

Ingredients

• 1 poularde
• white fonds
• 10 pieces carrot
• 10 small onions
• coarse salt

Instructions

1. Poach the poularde in a white fonds.
2. Add to the same fonds the 10 pieces of carrot, turned in the shape of elongated olives, and the 10 small onions.
3. Dress the bird and surround it with the carrots and onions arranged in bouquets.
4. Serve separately a sauce-boat of the cooking fonds and a shell of coarse salt.