3224 Poulet Sauté Madras

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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.