Chapter XVI · Poultry (Volaille) · No. 1479
1479—Poularde au Gros Sel
Poach the pullet, and add to it ten small olive-shaped carrots and ten small onions.
Dish, and surround the bird with the carrots and the onions, arranged in small heaps.
Serve, separately, a sauceboat containing the pullet’s cooking-liquor, and a cellar of kitchen salt.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1479, p. 484. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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