Poularde Chimay
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- three oz. of foie-gras
- Cut
- Clarified butter
- Butter
- one-half lb. of half-poached noodles
Contains
GlutenEggsMilk
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.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- 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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- Stuff the pullet with one-half lb.
- of half-poached noodles, tossed in butter, and combined with a little cream and three oz.
- of foie-gras cut into large dice.
- Poële it gently;
- dish it, and coat it with some of its poëling-liquor, thickened.
- Distribute over the pullet a copious amount of raw noodles, sautéd in clarified butter;
- and serve the remainder of the thickened poëling-liquor separately.
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