Poularde à l’Aurore
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Poularde
- Godiveau à la crème
- Tomato purée
- Sauce Aurore
Instructions
- Mix 250 grammes of firm godiveau à la crème with 3 spoonfuls of very red, much reduced tomato purée.
- Stuff the poularde with this forcemeat and poach it.
- Dress the poularde and coat it with sauce Aurore.
- At the moment of carving, cut the forcemeat from inside into dice; it serves as the garnish.