Poularde Victoria (Poularde Stuffed with Truffles and Foie Gras, with Potatoes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 poularde
- truffles
- foie gras
- potatoes
- butter
Instructions
- Stuff the poularde with truffles and foie gras, as for the Poularde à la Souwaroff.
- Pot-roast it three-quarters of the way through.
- Toss 400 grammes of potatoes, cut in large dice, in butter.
- Put the poularde in a terrine with the potatoes and finish the cooking in the oven.
- Serve it just as it is.