3117 Poularde Tosca

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Stuff the fattened pullet with Riz Pilaw and Poêlé it with very little liquid.

Arrange on a dish on a low base of bread fried in butter and surround with braised fennel.

Serve accompanied with the reduced cooking liquid from the chicken enriched with butter.