Garnish à la Grecque (For Lamb and Poultry)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 250 grammes rice prepared à la Grecque
- Sauce Tomate
Instructions
- Prepare 250 grammes of rice à la Grecque, following the recipe given under Rice in the chapter on Vegetables.
- Serve it with Sauce Tomate.