Auguste Escoffier

3093 Poularde à la Piémontaise

Preparation info
    • Difficulty

      Easy

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Stuff the fattened pullet with 300 g (11 oz) Risotto mixed with 200 g (