Pilaw de Volaille a la Parisienne

Ingredients

• Cut up the fowl as for a fricassée
• three and one-half oz. of rice
• with one chopped onion
• a leaf of bay
• and two peeled and concassed tomatoes
• Moisten with enough white broth to more than cover
• Sprinkle then with one-sixth pint of veal stock

Method

1. 1

   Season and fry the fowl in butter.

2. 2

   Add browned rice, onion, bay leaf, and tomatoes.

3. 3

   Moisten with broth and cook in a hot oven for 25 minutes.

4. 4

   Mix with veal stock and dish carefully in a timbale.

5. 5

   Serve with tomato sauce separately.

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 PARISIENNE Cut up the fowl as for a fricassée; season it; fry it in butter, and add thereto three and one-half oz. of rice, browned in butter, with one chopped onion, a leaf of bay, and two peeled and concassed tomatoes. Moisten with enough white broth to more than cover, and cook in a very hot oven for twenty-five minutes. At the end of this time the fowl and rice are cooked, and the rice should be quite dry. Sprinkle then with one-sixth pint of veal stock

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