328 Rice for Stuffed Poultry served as a Relevé or as an Entrée

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Gently fry 50 g (2 oz) chopped onion in 50 g (2 oz) butter; add 250 g (9 oz) Carolina or Patna rice and mix over the fire until the rice becomes very white.

Moisten with 5 dl (18 fl oz or U.S. cups) White Bouillon and allow to cook for 15 minutes under cover. Then add dl (5 fl oz or U.S. cup) cream, 125 g ( oz) foie gras fat or butter, a few tablespoons of Sauce Suprême and the garnish indicated by the name of the preparation of the poultry for which the rice is being prepared.