Chapter XVI · Poultry (Volaille) · No. 1469
Built upon: No. 2256Pilaff Rice (for the Stuffing of Fowls)
1469—Poularde Édouard VII
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 a curry sauce, combined with two oz. of red capsicums in dice, per pint of sauce.
Serve a garnish of cucumbers with cream, separately.
N.B.—This dish was originated at the Carlton Hotel on the occasion of His Majesty King Edward VII.’s Coronation.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1469, p. 481. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →