POULARDE A L’ECOSSAISE
From A guide to modern cookery, 1909
Serves 1
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 278. The excerpt below is the record exactly as published.
POULARDE A L’ECOSSAISE Stuff the pullet with pearl barley cooked in white consommé, well drained, and combined, per Ib., with an equal quantity of fine sausage-meat (to which has been added a chopped onion, cooked in butter), and two tablespoonfuls of cream
Cook this with the app: pantry check, scaling, and the assistant.