Chapter XVI · Poultry (Volaille) · No. 1452
1452—Poularde Bouillie à l’Anglaise
Cook the pullet in light, white stock with one lb. of breast of bacon and a garnish of vegetables as for pot-au-feu. Dish, and surround with the bacon, cut into slices.
Serve, separately, an English parsley sauce, and a sauceboat of the pullet’s cooking-liquor.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1452, p. 477. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →