Chapter XVI · Poultry (Volaille) · No. 1480
Built upon: No. 2253Riz à la GrecqueNo. 250Poëlings
1480—Poularde à la Grecque
Stuff the pullet with rice, prepared after recipe No. 2253, Riz à la Grecque, and No. 250, Poëlings it.
Dish it, and coat it with very strong reduced chicken stock, thickened by means of arrowroot.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1480, p. 484. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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