Chapter XVI · Poultry (Volaille) · No. 1448
Built upon: No. 250Poëlings
1448—Poularde Andalouse
No. 250, Poëlings the pullet. Dish it, and coat it with its No. 250, Poëlings-liquor, combined with tomatéd half-glaze sauce. On either side of it set some capsicums, stuffed with rice, and some roundels of egg-plant, seasoned, dredged and tossed in butter; alternating the two products.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1448, p. 477. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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