3060 Poularde à la Grecque

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Stuff a fattened pullet with 400 g (14 oz) Riz à la Grecque and Poêlé it in the usual manner.

Arrange on a dish and coat with some of the reduced cooking liquid thickened with arrowroot.