Poulet sauté Madras (Sautéed Chicken Served in a Cantaloup with Riz à l'Indienne)

Ingredients

• poulet sauté à la Stanley
• 125 grammes riz à l'Indienne
• 1 medium Cantaloup melon

Instructions

1. Prepare the chicken as for poulet sauté à la Stanley, but without truffles.
2. Prepare the riz à l'Indienne.
3. Choose a medium Cantaloup and cut a circular incision 10 centimetres in diameter around the stalk; remove the piece so detached.
4. Carefully remove the water, the seeds and the filaments from the melon.
5. Line the inside of the melon with the rice.
6. At the very last moment, dress the chicken in the middle.
7. Serve so that the flesh of the melon may be cut out with a spoon and eaten with the chicken and the rice.