Poularde aux Champignons à Brun (Fattened Hen with Mushrooms, Brown)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Poularde
- Essence of mushrooms
- Sauce Demi-glace — 2 decilitres
- Mushroom caps
- Butter
Instructions
- Pot-roast the poularde.
- Deglaze the pan with essence of mushrooms and add 2 decilitres of sauce Demi-glace.
- Dress the poularde and surround it with 20 fine fluted mushroom caps, cooked.
- Butter the sauce lightly and serve it separately.