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3031 Poularde aux Céleris

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Preparation info
    • Difficulty

      Easy

Appears in

By Auguste Escoffier

Published 1903

  • About

Method

Poêlé the fattened pullet basting it with a little good veal stock towards the end of the cooking time; meanwhile braise sufficient celery for the garnish.

When cooked, arrange the chicken on a dish; sur

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