Poularde à la Vichy (Poached Poularde with Carrot Suprême Sauce and Vichy Carrots)

Ingredients

• 1 poularde
• sauce Suprême
• carrot
• butter
• cream
• tartlet crusts
• carrots à la Vichy

Instructions

1. Poach the poularde.
2. Stew 100 grammes of the red of carrot in butter and pass it through a tammy.
3. Add the carrot to 2 décilitres of sauce Suprême, together with a half-décilitre of cream.
4. Dress the poularde and coat it with the sauce.
5. Surround it with tartlet crusts filled with carrots à la Vichy (see Vegetables).