POULARDE CHATELAINE
From A guide to modern cookery, 1909
Serves 4
Serve remaining poéling-liquor separately.
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 CHATELAINE Poéle the pullet without letting it acquire too much colour. Dish it, and surround it with small artichoke-bottoms, stewed in butter and garnished with Soubise. Alternate the artichoke-bottoms with small heaps of chestnuts cooked in consommé and glazed. Pour a little thickened poéling-liquor
Cook this with the app: pantry check, scaling, and the assistant.