Poularde Régence
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- Butter
- three oz. of crayfish purée
- one lb. of mousseline forcemeat of chicken
- Allemande sauce
Contains
CrustaceansMilk
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.
Method
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- Stuff the pullet with one lb.
- of mousseline forcemeat of chicken, combined with three oz.
- of crayfish purée, and poach it.
- Dish it;
- coat it with Allemande sauce, flavoured with truffle essence, and surround it with the following garnish, arranged in small heaps:—Spoon-moulded quenelles of mousseline, chicken forcemeat;
- white, curled, cocks’ combs;
- slices of raw foie gras, stamped out with a round cutter, and tossed in butter;
- small, grooved, cooked, and very white mushrooms;
- olive-shaped truffles, and one round quenelle decorated with truffles at either end of the dish.
Plating
Cookware for this recipe
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Saucepan