1480—Poularde à la Grecque

Stuff the pullet with rice, prepared after recipe No. 2253, Riz à la Grecque, and No. 250, Poëlings it.

Dish it, and coat it with very strong reduced chicken stock, thickened by means of arrowroot.

Escoffier, A. (1907). A Guide to Modern Cookery, No. 1480, p. 484. London: William Heinemann. Translation of Le Guide Culinaire (1903).

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