poularde Adelina Patti

/poo-LAHR ah-deh-LEE-nah PAHT-tee/
[French]

A dish invented by Escoffier in honour of Adeline Patti, a highly regarded opera singer of the late 19th Century. The are records of various dishes,which include chicken breasts with gnocchi, truffles and artichoke in a cream sauce, or, more probably, poached fattened hen with cream flavoured with paprika.

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