Poularde Chanoinesse

Name: Poularde Chanoinesse
Cuisine: France
Ingredients: Poularde soufflée; Small bouchées filled with crayfish tails; Croûtons of fried bread; Escalopes of suprême; Truffle; Sauce Mornay; Beurre d'écrevisse

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Poularde soufflée
Small bouchées filled with crayfish tails
Croûtons of fried bread
Escalopes of suprême
Truffle
Sauce Mornay
Beurre d'écrevisse

Instructions

Prepare the « Poularde soufflée » by the formula given for that preparation.
Dress it and surround it with small bouchées of crayfish tails, alternating with small croûtons of fried bread.
Place an escalope of suprême on each croûton, with a fine slice of truffle on each escalope.
Finish a sauce Mornay with Beurre d'écrevisse and serve it separately.