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Poularde Eduoard VII
Poultry

Chicken stuffed with rice, poached, served with curry sauce. Named after Victoria's son King Edward VII (1841-1910), a sufficiently enthusiastic gourmand to achieve a double heart attack and to have several dishes named after him.


Original Receipt in the 'Guide to the Art of Modern Cookery ' by Auguste Escoffier (See: Escoffier);

1469 POULARDE EDOUARD VII

Stuff the pullet with rice, and poach it without colouration. Dish it, and coat it with a curry sauce, combined with two oz. of red capsicums in dice, per pint of sauce.

Serve a garnish of cucumbers with cream, separately.

N.B. This dish was originated at the Carlton Hotel on the occasion of His Majesty King Edward VII.'s Coronation.





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