1488—Poularde à la Louisiane

Stuff the pullet with one lb. of maize with cream, combined with one and one-half oz. of capsicums cut into dice, and No. 250, Poëlings it. Dish it and border it, on either side, with timbales of rice and fried bananas, arranged alternately. At either end of the dish set a No. 2393, Croûtes et Croustades of lining paste, garnished with maize “à la crème.”