Pilaw de volaille Parisienne (Chicken Pilaw, Parisian Style)

Ingredients

• 1 chicken
• butter
• 100 grammes rice
• 1 onion
• 1 small bay leaf
• 2 medium tomatoes
• Consommé blanc
• 1 decilitre veal stock
• sauce Tomate

Instructions

1. Cut up the chicken as for a fricassée and season it.
2. Brown it in butter.
3. Add 100 grammes of rice tossed in butter with a chopped onion, a small bay leaf, and 2 medium tomatoes peeled and roughly chopped.
4. Moisten with Consommé blanc, a little more than to cover.
5. Cook in a good hot oven for 25 minutes, by which time chicken and rice are cooked and the rice should be completely dry.
6. Sprinkle with a decilitre of veal stock and mix it into the pilaw carefully with a fork.
7. Dress in a timbale and serve a sauceboat of sauce Tomate separately.