3062 Poularde à la Hongroise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.