3349 Pilaw de Volaille à l’Orientale

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare the chicken as in the preceding recipe flavouring it only with a little ground ginger, and adding 2 grilled, skinned and sliced green pimentos.

Place in a timbale or deep dish and serve accompanied with a dish of Riz Pilaw.