Poularde Édouard VII (Poached Fattened Pullet with Curried Sauce Suprême)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 poularde
- stuffing as for Poularde à la Diva
- sauce Suprême with curry
- 100 grammes red pimento
- cucumbers
- cream
Instructions
- Stuff the poularde as for Poularde à la Diva and poach it.
- Finish a sauce Suprême with curry, adding 100 grammes of red pimento cut in dice per litre of sauce.
- Dress the bird and nap it with this sauce.
- Serve a garnish of cucumbers with cream separately.