POULARDE A LA LOUISIANE

Ingredients

• Stuff the pullet
• one lb. of maize with cream
• one and one-half oz. of capsicums cut into dice

Method

1. 1

   Stuff the pullet with one lb. of maize with cream, combined with one and one-half oz. of capsicums cut into dice, and poéle it.

2. 2

   Dish it and border it, on either side, with timbales of rice and fried bananas, arranged alternately.

3. 3

   At either end of the dish set a croustade of lining paste, garnished with maize ‘a la créeme.’

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 280. The excerpt below is the record exactly as published.

POULARDE A LA LOUISIANE Stuff the pullet with one lb. of maize with cream, combined with one and one-half oz. of capsicums cut into dice

Cook this with the app: pantry check, scaling, and the assistant.