Chapter XVII · Roasts and Salads · No. 1959
Built upon: No. 250Poëlings
1959—Roast Chicks
These birds should, if possible, be cooked “No. 250, Poëlings.”
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1959, p. 610. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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