Poularde Pochée à l’Anglaise (Poached Fattened Hen, English Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Poularde
- A very white stock
- Sauce Béchamel with essence of chicken
- Scarlet tongue
- Carrots
- Turnips
- Peas
- Celery
Instructions
- Poach the poularde in a very white stock.
- Dress it and coat it with sauce Béchamel flavoured with essence of chicken.
- Arrange overlapping slices of scarlet tongue along the sides of the dish.
- Surround the piece with bunches of carrots and turnips turned into balls.
- Arrange the peas and the celery, cooked in water or steamed, at the ends of the dish.