Poularde à l'Espagnole (Fattened Pullet Stuffed with Rice, Pimento and Chick-Peas)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 poularde
- 250 grammes rice
- 50 grammes pimento
- 125 grammes cooked chick-peas
Instructions
- Combine the 250 grammes of rice with the 50 grammes of pimento cut in dice and the 125 grammes of cooked chick-peas, or ordinary large peas.
- Stuff the poularde with this mixture.
- Pot-roast the piece.