Chapter XVI · Poultry (Volaille) · No. 1461
Built upon: No. 78Chivry Sauce
1461—Poularde à la Chivry
Poach the pullet. Dish it and coat it with Chivry sauce (No. 78, Chivry Sauce).
Serve a Macédoine of new vegetables; cohered with butter or cream, separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1461, p. 479. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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