3062 Poularde à la Hongroise

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poêlé the fattened pullet in the usual manner.

Arrange on a dish, coat with Sauce Hongroise and surround with small moulds of Riz Pilaw containing diced tomato flesh.

Serve accompanied with a sauceboat of Sauce Hongroise.