Pilaw de Volaille a la Parisienne
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- 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;
- mix the latter with the pilaff by means of a fork, and dish with care in a timbale.
- Serve a sauceboat of tomato sauce separately.