Chapter XVI · Poultry (Volaille) · No. 1460
Built upon: No. 250Poëlings
1460—Poularde Chipolata
No. 250, Poëlings the pullet and put it into a terrine à pâté with a garnish consisting of small, glazed onions; chipolata sausages, poached in butter; chestnuts cooked in consommé; fried pieces of bacon; and, if desired, some small glazed carrots.
Add the pullet’s cooking-liquor, and simmer for ten minutes before serving.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1460, p. 479. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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