Chapter XVI · Poultry (Volaille) · No. 1529
Built upon: No. 250Poëlings
1529—Poularde Victoria
Stuff the pullet with truffles and foie gras, and three-parts No. 250, Poëlings it, exactly as directed under “Poularde Souvaroff.”
Put it into a cocotte with one lb. of potatoes, cut into large dice and tossed in butter, and complete its cooking and that of the potatoes in the oven.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1529, p. 495. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →