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Auguste Escoffier

3117 Poularde Tosca

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Preparation info
    • Difficulty

      Easy

Appears in

#29Le Guide Culinaire
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 th

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