Chapter XVI · Poultry (Volaille) · No. 1499
Built upon: No. 250Poëlings
1499—Poularde aux Œufs d’Or
No. 250, Poëlings the pullet without letting it acquire overmuch colour.
Strain the No. 250, Poëlings-liquor; clear it of all grease; add thereto a little tomato purée, and thicken it with arrowroot. Finish with three oz. of butter, the juice of half a lemon, and a little cayenne.
Dish the pullet; surround it with a border of egg-shaped croquettes of egg with truffles, and send the sauce separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1499, p. 488. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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