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Auguste Escoffier

3041 Poularde Demidoff

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Preparation info
    • Difficulty

      Easy

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poêlé the fattened pullet; when three-quarters cooked, remove and place it in an earthenware Cocotte with a garnish consisting of 200 g (7 oz) carrots

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