03 June 2011

Poularde Pochee sauce Supreme








This is a basic classical french dish called "Porched whole chicken with supreme sauce".  I leaned this from Le cordon bleu in their second lesson.  Some reason, probably I was forgotten about it, I didn't make this at home until today and I realized how easy and delicious this dish was.

First boil the whole chicken with some vegetables such as carrots, onion, leeks and bouquet garni.  Once the chicken is cooked, take it out form the stock.  Strain the stock then make the sauce with some cream.  If you have time it's better to cook rice with the stock and serve them together.

「若鶏のポシェ、スプレームソース」これはコルドンブルーで2回目のレッスンで習った料理。簡単な伝統的な料理なのに今日まですっかり忘れていた。若鶏を丸ごと、人参、タマネギ、ネギ、ブーケガルニと一緒に茹でる。鶏が煮えたら取り出して、スープを漉す。とれたフォンにクリームを加えてソースを作る。本来ならフォンで米を炊いて付け合わせにするべきだったが、時間が無かったので今回はタリアテールに。胸肉の皮は取り除いてサーブする。

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