Poularde Régence (Pullet Stuffed with Crayfish Mousseline)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 poularde
- 400 grammes farce Mousseline
- 100 grammes crayfish purée
- sauce Allemande
- truffle essence
- garniture Régence B
Instructions
- Add the crayfish purée to the farce Mousseline.
- Stuff the poularde with it and poach the bird.
- Flavour the sauce Allemande with truffle essence.
- Dish the poularde and coat it with the sauce.
- Surround it with the garniture Régence B, arranged in bouquets.