Auguste Escoffier

4236 Riz au Gras

For Boiled and Braised Poultry and Meats

Preparation info
    • Difficulty

      Easy

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Blanch and refresh 250 g (9 oz) rice; place in a pan with 6