2841 Ragoût de Mouton au Riz

Mutton Stew with Rice

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Proceed in exactly the same way for the first part of Navarin. Place the meat in a clean pan with the strained sauce after first removing the fat; cover and continue cooking in the oven.

About half an hour before it is cooked add 300 g (11 oz) Carolina rice. When ready, the rice should have almost completely absorbed the sauce.

Place in a timbale or deep dish to serve.