Chapter XVI · Poultry (Volaille) · No. 1472
Built upon: No. 2256Pilaff Rice (for the Stuffing of Fowls)
1472—Poularde à la Favorite
Stuff the pullet with one-half lb. of rice, prepared after recipe No. 2256, Pilaff Rice (for the Stuffing of Fowls).
Poach it; dish it, and coat with a suprême sauce.
Surround with a garnish of cocks’ combs and kidneys, and slices of truffle.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1472, 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 →