Poularde au Riz (Poached Pullet with Rice Timbales)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 poularde
- sauce Allemande
- chicken essence (essence de volaille)
- rice
Instructions
- Poach the poularde.
- Poach the rice with part of the poularde's cooking stock and mould it into little timbales.
- Flavour the sauce Allemande with chicken essence.
- Dish the bird, coat it with the sauce and surround it with the rice timbales.