3047 Poularde à l’Ecossaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Stuff the fattened pullet with 200 g (7 oz) Godiveau with cream containing 100 g ( oz) Brunoise of mixed vegetables cooked in butter and 125 g ( oz) pearl barley which has been cooked as for Riz Pilaw; poach the pullet in the usual manner.

Arrange on a dish, coat with Sauce Ecossaise and serve accompanied with a dish of French beans mixed with cream.