Chapter XVI · Poultry (Volaille) · No. 1649
1649—Poussins à la Tartare
Proceed exactly as for “Poulet à la Tartare.”
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1649, p. 522. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →