Chapter XVI · Poultry (Volaille) · No. 1483
Built upon: No. 2254Riz à l’Indienne
1483—Poularde à l’Indienne
Poach the pullet.
Dish it; coat with Indienne sauce, and serve a timbale of rice à l’Indienne, prepared after recipe No. 2254, Riz à l’Indienne, separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1483, p. 484. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →