Poularde Alexandra
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Poularde
- Tongue
- Truffle
- Chicken mousseline forcemeat
- Sauce Mornay
- Tartlet cases
- Asparagus tips
- Butter
- Glace de viande
Instructions
- Lard the poularde with tongue and truffle and poach it.
- As soon as it is ready, lift off the suprêmes and set them aside, keeping them hot.
- Replace the suprêmes with chicken mousseline forcemeat and smooth it so as to restore the bird's original shape.
- Poach the piece again at the mouth of the oven.
- Coat it with sauce Mornay and glaze it briskly.
- Dress it and surround it with tartlet cases filled with asparagus tips bound with butter.
- Place on each tartlet an escalope cut from the reserved suprêmes.
- Border the dish with a thread of pale glace de viande.