Chapter XVI · Poultry (Volaille) · No. 1528
1528—Poularde Vichy
Stuff the pullet with ordinary pilaff rice, and braise it white. Dish it, coat it with a suprême sauce, combined with the reduced braising-liquor, and surround with small tartlet crusts, garnished with carrots à la Vichy.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1528, p. 495. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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