Chapter XVI · Poultry (Volaille) · No. 1485
1485—Poularde à l’Ivoire
Poach the pullet, keeping it very white. Dish it, and serve it plain.
Send, separately, an ivory sauce, a sauceboat of the pullet’s cooking-liquor, and some kind of garnish, such as macaroni or noodles with cream cèpes, cucumber, &c.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1485, p. 485. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →