Poularde aux Champignons à Blanc (Fattened Hen with Mushrooms, White)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- Poularde
- Sauce Allemande with essence of mushrooms
- Mushroom caps
Instructions
- Poach the poularde and dress it.
- Coat it with sauce Allemande flavoured with essence of mushrooms.
- Surround it with 20 fluted mushroom caps, cooked and very white.