Poularde a la Piémontaise
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- one-half lb. of white sliced truffles
- two-thirds lb. of rizotto combined
Cook safely
- 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
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- Stuff the pullet with two-thirds lb.
- of rizotto combined with one-half lb.
- of white sliced truffles, and poële it in the usual way.
- Dish it, and serve at the same time a thickened chicken gravy to which has been added the reduced poëling-liquor.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board