POULARDE VICHY
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 285. The excerpt below is the record exactly as published.
coat it with a supréme sauce, finished with prin- tanier butter (No. 157), in the proportion of two oz. per pint of sauce; and surround it with a garnish consisting of peas, French beans, and asparagus-heads, cohered with butter. 1528—POULARDE VICHY Stuff the pullet with ordinary pilaff rice, and braise it white. Dish it, coat it with a supréme sauce, combined with the re- duced braising-liquor, and surround with small tartlet crusts, garnished with carrots a la Vichy
Cook this with the app: pantry check, scaling, and the assistant.