Chapter XVI · Poultry (Volaille) · No. 1482
1482—Poularde aux Huîtres
Boil the pullet gently in light, white stock, until it is well cooked. With the cooking-liquor prepare a suprême sauce, and add thereto the almost entirely reduced poaching-liquor of twenty-four oysters, one-half pint of cream, and the twenty-four oysters (cleared of their beards).
Dish the pullet, and pour this sauce over it.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1482, p. 484. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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