Poularde Montbazon
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- 1 poularde
- truffles
- sauce Suprême
- lamb sweetbreads
- quenelles of fine chicken forcemeat
- mushroom caps
Instructions
- Stud the poularde with truffles and poach it.
- Dress it and coat it with sauce Suprême.
- Surround it with poached lamb sweetbreads, quenelles of fine chicken forcemeat and mushroom caps, alternating the three.
- Serve a sauce Suprême separately.