Pilaw de volaille à la Turque (Chicken Pilaw, Turkish Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Pilaw de volaille Parisienne
- a touch of Cayenne
- a touch of saffron
Instructions
- Proceed as for the Pilaw de volaille Parisienne.
- Season with a touch of Cayenne and a touch of saffron.