1508—Poularde Princesse Hélène

Stuff the pullet with rice prepared after recipe (No. 2256, Pilaff Rice (for the Stuffing of Fowls)), and poach it. Dish it; coat it with suprême sauce, and surround it with spinach No. 2137, Subrics d’Épinards, cooked at the last moment; add to this garnish some shavings of white truffles, barely heated in butter, and set in a shell placed behind the fowl.

Escoffier, A. (1907). A Guide to Modern Cookery, No. 1508, p. 489. London: William Heinemann. Translation of Le Guide Culinaire (1903).

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