Pilaw de Volaille a la Grecque

Name: Pilaw de Volaille a la Grecque
Yield: 4 servings
Ingredients: Cut the fowl into small pieces; three oz. of chopped onions; one oz. of flour; moisten with one pint of white consommé; add two-thirds of a capsicum, cut into dice; one and one-half oz. of currants; and sultanas

From A guide to modern cookery, 1909

Serves 4

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 305. The excerpt below is the record exactly as published.

PILAW DE VOLAILLE A LA GRECQUE Cut the fowl into small pieces, and fry it in mutton fat with three oz. of chopped onions. Sprinkle with one oz. of flour; moisten with one pint of white consommé; add two-thirds of a capsicum, cut into dice, and one and one-half oz. of currants and sultanas

Cook this with the app: pantry check, scaling, and the assistant.