Poularde à la Monte-Carlo
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 poularde
- sauce Suprême
- tomatoed sauce Suprême
- medium quenelles of chicken forcemeat with cream
- pink quenelles
Instructions
- Poach the poularde.
- Dress it and coat one half with ordinary sauce Suprême and the other half with tomatoed sauce Suprême.
- Set a border of medium quenelles of chicken forcemeat with cream along the side sauced pink.
- Set a border of pink quenelles along the side sauced white.