Chapter XVI · Poultry (Volaille) · No. 1453
Built upon: No. 250Poëlings
1453—Poularde aux Céleris
No. 250, Poëlings the pullet, and baste it towards the close of the operation with strong veal stock.
Prepare a garnish of braised celery.
Dish the pullet; surround it with the braised celery, and cover the latter with the No. 250, Poëlings-liquor.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1453, p. 477. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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