POULARDE A L’ESTRAGON
From A guide to modern cookery, 1909
Serves 6
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’ESTRAGON Poach the pullet, and add to the ordinary garnish a bunch consisting of five or six sprigs of tarragon. Dish, and decorate the pullet’s breast with a nice spray of blanched tarragon leaves. . Reduce and strain the pullet’s cooking-liquor
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