Chapter XVI · Poultry (Volaille) · No. 1823
Built upon: No. 1689Poularde en Chaud-froid
1823—Pain de Lièvre
This “Pain” is prepared according to No. 1689, Poularde en Chaud-froid, and it may be served in “Belle-vue,” after the manner described for cold pieces prepared in this way.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1823, p. 577. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →