2840 Pilaw de Mouton à la Turque

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Pilaw de Mouton is nothing more or less than a Navarin dominantly flavoured with tomato, additionally flavoured and seasoned with ginger or saffron and where rice takes the place of the vegetables.

Prepared in this manner it is not ideally suited to the requirements of a restaurant. Thus it is most commonly prepared like a curry of mutton but instead of serving it with plain boiled rice, it is placed in the centre of a border of Riz Pilaw. Sometimes the Riz Pilaw is served separately.