Stuff the fattened pullet with
When cooked, remove the breasts and cut off the breast bones with scissors and without disturbing the rice inside. Coat the rice with Sauce Béchamel flavoured and coloured with tomato purée and saffron.
Arrange the pullet on a dish, cut the breasts into slices and replace on the chicken, coat them with some of the same sauce and surround with quarters of chow-chow which have been gently cooked in butter.
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