Chapter XVI · Poultry (Volaille) · No. 1459
Built upon: No. 250Poëlings
1459—Poularde Chimay
Stuff the pullet with one-half lb. of half-poached noodles, tossed in butter, and combined with a little cream and three oz. of foie-gras cut into large dice.
No. 250, Poëlings it gently; dish it, and coat it with some of its No. 250, Poëlings-liquor, thickened.
Distribute over the pullet a copious amount of raw noodles, sautéd in clarified butter; and serve the remainder of the thickened No. 250, Poëlings-liquor separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1459, p. 479. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →