Poulet Sauté Hongroise

Ingredients

• a sufficient quantity of pilaff rice
• combined with concassed tomatoes
• butter
• a chopped half-onion
• a little paprika
• three peeled and quartered tomatoes
• one-sixth pint of cream

Method

1. 1

   Sauté the chicken in butter without color.

2. 2

   When the onion is slightly colored, add the tomatoes and complete cooking.

3. 3

   Mould the rice to form a border and set the chicken in the middle.

4. 4

   Add cream to the tomatoes, reduce to half, rub through tammy, heat the sauce, and pour it over the chicken.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 290. The excerpt below is the record exactly as published.

POULET SAUTE HONGROISE Prepare a sufficient quantity of pilaff rice, combined with concassed tomatoes, to make a border. Sauté the chicken in butter, without colouration, with a chopped half-onion and a little paprika. When the onion is slightly coloured, add three peeled and quartered tomatoes, and | | | : POULTRY | 503 complete the cooking of the whole. Mould the rice to form a border, and set the chicken in the middle. Add one-sixth pint of cream

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