POULARDE TOSCA
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 285. The excerpt below is the record exactly as published.
POULARDE TOSCA Stuff the pullet with rice, prepared after No. 2256, and poéle it in short moistening. Dish it on a low cushion of fried bread, and surround it with a garnish of braised, tuberous fennel-roots
Cook this with the app: pantry check, scaling, and the assistant.