3352 Pilaw using Cooked Chicken

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut the cooked chicken into small slices and reheat them in butter.

Line the bottom and sides of a buttered mould with a thick layer of tomato-flavoured pilaw rice, place the chicken in the centre and cover with more of the rice packing it fairly firmly. Place in the oven for a few minutes.

Demould on to a dish and surround with a cordon of Tomato Sauce.