Chapter XVI · Poultry (Volaille) · No. 1481
Built upon: No. 250Poëlings
1481—Poularde à la Hongroise
No. 250, Poëlings the pullet.
Dish it; coat it with Hongroise sauce, and surround it with timbales of pilaff rice, combined with tomato pulp, cut into dice.
Send a Hongroise sauce separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1481, p. 484. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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