Poularde a la Grammont
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- Bechamel sauce
- a slice of truffle between each
- Butter
- Allemande sauce
- Parmesan
- Fillets
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Now remove the suprêmes and the bones of the breast;
- fill up the cavity in the carcass with a garnish consisting of larks’ fillets, sautéd just before dishing;
- grooved button-mushroom heads;
- cocks’ combs and kidneys;
- and cohere the whole by means of Béchamel sauce, finished with truffle essence.
- Slice the suprêmes, and return them to their place, setting a slice of truffle between each.
- Coat the pullet with a stiff Allemande sauce;
- sprinkle with grated Parmesan and melted butter;
- glaze quickly, and serve at once.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Grater