3224 Poulet Sauté Madras

Method

Season the pieces of chicken and cook as for Poulet Sauté Stanley omitting the truffle. At the same time cook 125 g (5 oz) rice as for Riz à l’Indienne.

Select a medium-sized cantaloup melon, cut around the stalk end and remove a circular piece 10 cm (4 in) in diameter. Remove the seeds and water, line the inside with the rice and at the last moment fill with the pieces of chicken.

Serve the chicken and rice with pieces of the melon cut with a spoon.

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