Poularde Bouillie à l’Anglaise (Boiled Fowl, English Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Poularde
- The ordinary aromatic garnish
- Belly bacon
- Sauce Persil à l'anglaise
Instructions
- Set the poularde to cook in water with the ordinary aromatic garnish and 500 grammes of blanched belly bacon.
- Dress the poularde and surround it with the bacon cut into rectangles.
- Serve separately a sauce Persil à l'anglaise and a sauceboat of the poularde's cooking liquor.