Poularde Chivry (Poached Fattened Pullet with Sauce Chivry)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 poularde
- sauce Chivry
- macédoine of new vegetables
- butter or cream
Instructions
- Poach the poularde.
- Dress it and nap it with sauce Chivry.
- Bind a macédoine of new vegetables with butter or with cream and serve it separately.