POULARDE BOUILLIE A L’ANGLAISE
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 276. The excerpt below is the record exactly as published.
POULARDE BOUILLIE A L’ANGLAISE Cook the pullet in light, white stock with one lb. of breast of bacon and a garnish of vegetables as for pot-au-feu. Dish, and surround with the bacon, cut into slices. Serve, separately, an English parsley sauce, and a sauceboat of the pullet’s cooking-liquor
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