POULARDE A L’AURORE
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 276. The excerpt below is the record exactly as published.
POULARDE A L’AURORE Poach the pullet without colouration; dish it, and coat it with an “‘ Aurore Sauce’’ (No. 60). Surround it with medium- sized, decorated quenelles; and trimmed oval slices of salted tongue
Cook this with the app: pantry check, scaling, and the assistant.