Chapter XVI · Poultry (Volaille) · No. 1506
Built upon: No. 250Poëlings
1506—Poularde à la Portugaise
Stuff the pullet with three-quarters lb. of rice, combined with five oz. of peeled and concassed tomatoes, cooked in butter.
No. 250, Poëlings the pullet. Dish it; coat it with a Portugaise sauce, combined with the No. 250, Poëlings-liquor, and surround it with a garnish of medium-sized tomatoes, stuffed with rice “à la Portugaise.”
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1506, p. 489. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →