Chapter XVI · Poultry (Volaille) · No. 1493
Built upon: No. 250Poëlings
1493—Poularde Mireille
No. 250, Poëlings the pullet.
Dish it; surround it with small timbales of rice with saffron, alternated with tartlet crusts, garnished with concassed tomatoes cooked in butter, and set a fine, stoned olive on each tartlet.
Serve a tomato sauce separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1493, p. 487. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →