Chapter XVI · Poultry (Volaille) · No. 1526
Built upon: No. 250Poëlings
1526—Poularde Valencienne
No. 250, Poëlings the pullet.
Dish it, and surround it with a garnish of rizotto, combined with ham dice. Set a crown of grilled slices of ham upon the rizotto.
Serve a well-seasoned tomatéd suprême sauce separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1526, p. 495. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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