Chapter XVI · Poultry (Volaille) · No. 1471
Built upon: No. 273Blanchings
1471—Poularde à l’Estragon
Poach the pullet, and add to the ordinary garnish a bunch consisting of five or six sprigs of tarragon.
Dish, and decorate the pullet’s breast with a nice spray of No. 273, Blanchings tarragon leaves.
Reduce and strain the pullet’s cooking-liquor, and serve it separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1471, p. 482. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →