Poularde à la Hongroise (Hungarian-Style Poularde)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 poularde
- sauce Hongroise
- riz Pilaw
- tomato flesh
Instructions
- Pot-roast the poularde.
- Mix diced tomato flesh into riz Pilaw and mould it in small timbales.
- Dress the poularde, coat it with sauce Hongroise and surround it with the timbales of rice.
- Serve a sauceboat of sauce Hongroise separately.