Chapter XVI · Poultry (Volaille) · No. 1659
1659—Capilotade de Volaille
Prepare an Italienne sauce, combined with cooked, sliced mushrooms. Add to this sauce some thin slices of cold fowl remains, and heat without allowing to boil at all.
Dish in a timbale, and sprinkle a little chopped parsley over the preparation.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1659, p. 524. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →