Chapter XVI · Poultry (Volaille) · No. 1457
Built upon: No. 250Poëlings
1457—Poularde Châtelaine
No. 250, Poëlings the pullet without letting it acquire too much colour.
Dish it, and surround it with small artichoke-bottoms, stewed in butter and garnished with Soubise.
Alternate the artichoke-bottoms with small heaps of chestnuts cooked in consommé and glazed.
Pour a little thickened No. 250, Poëlings-liquor on the bottom of the dish, and serve what remains of it, separately, in a sauceboat.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1457, p. 478. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →