Half-boned and stuffed chicken in a pastry crust (Poularde en soutien-gorge - Coq en pâte - Poularde en croûte) from Mastering the Art of French Cooking, Volume Two by Julia Child 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

    There are many stuffings for chicken listed in Volumes I and II.

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