Chapter XVI · Poultry (Volaille) · No. 1486
Built upon: No. 2256Pilaff Rice (for the Stuffing of Fowls)
1486—Poularde Lady Curzon
Stuff the pullet with rice, prepared after recipe No. 2256, Pilaff Rice (for the Stuffing of Fowls), and poach it.
Dish it, and coat it with an Indienne sauce.
A garnish of cèpes or cucumber with cream may be served at the same time.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1486, 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 →