Poularde Nantua
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 poularde
- sauce Suprême
- Beurre d'écrevisse
- quenelles of chicken forcemeat with Beurre d'écrevisse
- crayfish tails
- Mirepoix
- sliced truffles
Instructions
- Poach the poularde.
- Finish a sauce Suprême with Beurre d'écrevisse.
- Cook the crayfish tails in a Mirepoix.
- Dress the poularde and coat it with the sauce.
- Surround it with bouquets of the quenelles, bouquets of crayfish tails and slices of truffle.