Poularde aux Nouilles (Poularde with Noodles)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 poularde
- 200 grammes noodles
- grated cheese
- cream
- 100 grammes foie gras purée
- 100 grammes truffle purée
- sauce Mornay
Instructions
- Poach 200 grammes of noodles halfway and bind them with grated cheese and cream.
- Mix in 100 grammes of foie gras purée and 100 grammes of truffle purée, and stuff the poularde with this.
- Poach the poularde.
- Dress it, coat it with sauce Mornay and glaze quickly.