Poularde à la Toulousaine (Poached Pullet with Toulousaine Garnish)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 poularde
- sauce Allemande
- garniture à la Toulousaine
- mushroom essence
Instructions
- Poach the poularde.
- Dish it and coat it with sauce Allemande.
- Surround it with a garniture à la Toulousaine arranged in bouquets.
- Serve separately a sauce Allemande flavoured with mushroom essence.