Chapter XVI · Poultry (Volaille) · No. 1450
Built upon: No. 60Aurore Sauce
1450—Poularde à l’Aurore
Poach the pullet without colouration; dish it, and coat it with an “Aurore Sauce” (No. 60, Aurore Sauce). Surround it with medium-sized, decorated quenelles; and trimmed oval slices of salted tongue, arranged according to fancy.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1450, p. 477. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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