3350 Pilaw de Volaille Parisienne

Method

Cut the chicken into pieces as for Fricassée, season them and colour in butter; add 100 g ( oz) rice which has been lightly coloured in butter together with a chopped onion, 1 bayleaf, the roughly chopped flesh only of 2 tomatoes and sufficient White Bouillon to more than just cover. Cover with a lid and cook in the oven for 25 minutes by which time the chicken and rice should be cooked and the rice completely dry.

Sprinkle with 1 dl ( fl oz or ½ U.S. cup) veal stock and carefully mix this into the Pilaw using a fork.

Place in a timbale or deep dish and serve accompanied with Tomato Sauce.

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