Poularde à la Renaissance (Poached Pullet with Renaissance Garnish)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- 1 poularde
- sauce Allemande
- mushroom essence
- garniture à la Renaissance
Instructions
- Poach the poularde.
- Flavour the sauce Allemande with mushroom essence.
- Dish the bird and coat it with the sauce.
- Surround it with a garniture à la Renaissance arranged in clearly separated bouquets.