POULARDE AU GROS SEL
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 279. The excerpt below is the record exactly as published.
POULARDE AU GROS SEL Poach the pullet, and add to it ten small olive-shaped carrots and ten small onions
Cook this with the app: pantry check, scaling, and the assistant.