Chapter XVI · Poultry (Volaille) · No. 1644
Built upon: No. 1520Poularde Souvaroff
1644—Poulet de Grains Souvaroff
Proceed exactly as explained under No. 1520, Poularde Souvaroff, but reduce the garnish by half.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1644, p. 521. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →