Poularde Petite Mariée (Poached Pullet with Spring Vegetables)

Ingredients

• 1 poularde
• very little well-whitened stock (fonds blanc)
• 6 small new onions
• 6 small carrots
• 6 small new potatoes
• 1 1/2 decilitres freshly shelled peas
• a little sauce Suprême

Instructions

1. Set the poularde to poach with very little well-whitened stock.
2. As it goes on to cook, surround it with the new onions, carrots, new potatoes and peas.
3. Arrange the poularde and its garnish in a terrine.
4. Reduce the cooking stock and add a little sauce Suprême to it.
5. Coat the bird with this sauce.