Cold fowl in lemon jelly (Volaille en escabèche) from Mastering the Art of French Cooking, Volume One (page 554) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry white vermouth for dry white wine, chicken broth for white stock, and red bell peppers for green bell peppers. This can be made with game hens, pigeon or partridges.

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