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poularde

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He later named the president’s favorite dish poularde maison blanche, White House chicken.

From New York Times Apr. 4, 2014

The poularde is put into a deep, thick saucepan and cooked with butter and aromatics in the oven.

From American Cookery November, 1921 by Hill, Janet McKenzie

Capons are frequently mentioned in poems of the twelfth and thirteenth centuries; but the name of the poularde does not occur until the sixteenth.

From Manners, Customs, and Dress During the Middle Ages and During the Renaissance Period by Jacob, P. L.

It brought the tears to my eyes when I thought of her exquisite omelettes aux rognons, her salads, her poularde à la gelée, her wide diversity of knowledge regarding entrées and savouries.

From Punch, or the London Charivari, Vol. 158, 1920-04-07 by Seaman, Owen, Sir

The tender, broiled poularde, done to a turn!

From Cheerful—By Request by Ferber, Edna

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