Poularde à l'Ivoire (Poached Poularde with Sauce Ivoire)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 poularde
- sauce Ivoire
- a garnish of choice
Instructions
- Poach the poularde, keeping it very white.
- Dress it and serve it plain.
- Send separately a sauceboat of sauce Ivoire, a sauceboat of the poularde's cooking liquor, and a garnish of choice such as macaroni or noodles with cream, cèpes or cucumbers.