Chapter XVI · Poultry (Volaille) · No. 1505
Built upon: No. 250Poëlings
1505—Poularde à la Piémontaise
Stuff the pullet with two-thirds lb. of rizotto combined with one-half lb. of white sliced truffles, and No. 250, Poëlings it in the usual way.
Dish it, and serve at the same time a thickened chicken gravy to which has been added the reduced No. 250, Poëlings-liquor.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1505, p. 489. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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