Poularde Montmorency
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 poularde
- truffles
- Madeira
- decorated quenelles
- artichoke bottoms
- asparagus tips
- butter
- sauce Demi-glace au Madère
Instructions
- Lard the poularde with truffle and braise it with Madeira.
- Dress it and set a decorated quenelle at each end.
- Fill the artichoke bottoms with asparagus tips bound with butter.
- Place a row of them along the sides of the bird, alternating with small bundles of asparagus tips.
- Serve a sauce Demi-glace au Madère separately.