Chapter XVI · Poultry (Volaille) · No. 1513
1513—Poularde au Riz
Poach the pullet.
Dish it, and coat it with an Allemande sauce, flavoured with chicken essence. Surround it with a garnish of rice, cooked in the pullet’s poaching-liquor, and moulded in small, buttered, timbale moulds.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1513, p. 491. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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