Chapter XVI · Poultry (Volaille) · No. 1527
Built upon: No. 157Printanier Butter
1527—Poularde au Vert-pré
Poach the pullet.
Dish it; coat it with a suprême sauce, finished with printanier butter (No. 157, Printanier Butter), in the proportion of two oz. per pint of sauce; and surround it with a garnish consisting of peas, French beans, and asparagus-heads, cohered with butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1527, p. 495. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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