Poularde à la Valenciennes (Fattened Pullet, Valenciennes Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 poularde
- rizotto
- ham
- ham
- sauce Suprême
Instructions
- Pot-roast the poularde.
- Dish it and surround it with rizotto into which diced ham has been stirred.
- Arrange slices of grilled ham on the rizotto, overlapping them slightly.
- Serve separately a tomato-flavoured sauce Suprême, well seasoned.