Poularde à l’Andalouse
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Poularde
- Sauce Suprême
- Beurre de piment — 150 grammes
- Pimentos
- Aubergines
- Flour
- Butter
- Chorizos
Instructions
- Poach the poularde and dress it.
- Finish a sauce Suprême with 150 grammes of Beurre de piment per litre of sauce and coat the poularde with it.
- Flour the aubergine rounds and sauté them in butter.
- Surround the piece on each side with the pimentos stuffed with rice and the aubergine rounds.
- Place bunches of chorizos at the ends of the dish.