Label
All
0
Clear all filters

3034 Poularde Châtelaine

Rate this recipe

Preparation info
    • Difficulty

      Easy

Appears in

By Auguste Escoffier

Published 1903

  • About

Method

Poêlé the fattened pullet but without allowing it to become too coloured.

Arrange on a dish and surround alternately with artichoke bottoms cooked in butter then filled with fairly stiff Soubise, and bouquets of chestnuts<

Become a Premium Member to access this recipe

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title