3348 Pilaw de Volaille à la Grecque


Cut the chicken into small pieces and colour them in mutton fat together with 100 g ( oz) chopped onion. Sprinkle with 30 g (1 oz) flour, moisten with 5 dl (18 fl oz or U.S. cups) White Bouillon, add 50 g (2 oz) sultanas and currants and a small diced pimento; cook gently together. Place in a timbale or deep dish and serve accompanied with a dish of Riz Pilaw.