1466—Poularde Diva

Stuff the pullet with rice, prepared after recipe No. 2256, Pilaff Rice (for the Stuffing of Fowls), and poach it without colouration.

Dish it, and coat it with suprême sauce, flavoured with paprika.

Send a garnish consisting of cèpes with cream, separately.

N.B.—This dish was served for the first time to Mme. Adelina Patti, the great singer.

Escoffier, A. (1907). A Guide to Modern Cookery, No. 1466, p. 480. London: William Heinemann. Translation of Le Guide Culinaire (1903).

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