Chapter XIX · Savouries · No. 2309
2309—Carcasse de Volaille (Chicken Carcasses)
Take in preference the carcasses of fowls cooked without colouration.
After having trimmed them, coat them with mustard and cayenne, and grill them.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2309, p. 680. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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