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 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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