Poularde de la Reine Anne
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- Allemande sauce
- a slice of the suprêmes
- Cream
- Mornay sauce
Contains
Milk
Read from the ingredients, not verified. Check labels.
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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- When it is ready, remove the suprêmes and the breast bones, and fill the carcass with a garnish of macaroni and cream, combined with foie gras and truffle dice.
- Cover the macaroni with Mornay sauce;
- glaze quickly, and dish the pullet on a low cushion.
- Surround it with small tartlet crusts garnished with cocks’ combs and kidneys, cohered with Allemande sauce, and set a slice of the suprêmes on each tartlet.
- Put a silver shell containing a pyramid of truffles behind the fowl.
- Serve an Allemande sauce, flavoured with truffle essence, separately.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board