By Auguste Escoffier
Stuff the fattened pullet with 350 g (12½ oz) Riz Pilaw containing 150 g (5 oz) Tomato Fondue; Poêlé it in the usual manner.
Arrange on a dish, coat with Sauce Portugaise containing the reduced cooking liquid and surround with 10 halves of stuffed tomatoes à la Portugaise.
© 1903 All rights reserved. Published by Taylor and Francis.