Chapter XVI · Poultry (Volaille) · No. 1523
Built upon: No. 2256Pilaff Rice (for the Stuffing of Fowls)No. 250Poëlings
1523—Poularde Tosca
Stuff the pullet with rice, prepared after No. 2256, Pilaff Rice (for the Stuffing of Fowls), and No. 250, Poëlings it in short moistening. Dish it on a low cushion of fried bread, and surround it with a garnish of braised, tuberous fennel-roots.
Send the pullet’s No. 250, Poëlings liquor separately, after having reduced and finished it with butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1523, p. 494. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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