Poularde Chipolata (Pot-Roasted Fattened Pullet with Chipolata Garnish)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Pot-roast the poularde.
  2. Put it in a terrine with a garniture Chipolata (see Garnitures).
  3. Add the pot-roasting fonds and leave to simmer for 10 minutes.
  4. Serve in the cocotte.

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