3106 Poularde au Riz

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poach the fattened pullet in the usual manner.

When cooked, place on a dish, coat with Sauce Allemande flavoured with chicken essence and surround with small moulds of rice cooked with some of the cooking liquid from the chicken.