Poularde Bouillie a L’anglaise
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
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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- Cook the pullet in light, white stock with one lb.
- of breast of bacon and a garnish of vegetables as for pot-au-feu.
- Dish, and surround with the bacon, cut into slices.
- Serve, separately, an English parsley sauce, and a sauceboat of the pullet’s cooking-liquor.
Plating
Cookware for this recipe
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Chef's knife