Poularde à l'Orientale

Ingredients

• 1 poularde
• 400 grammes riz Pilaw
• saffron
• tomatoed sauce Béchamel
• chayote (brionne)
• butter

Instructions

1. Season 400 grammes of riz Pilaw with saffron, stuff the poularde with it and poach the bird.
2. Lift off the suprêmes and cut away the breastbones with large scissors, without touching the rice inside.
3. Cover the rice with a tomatoed sauce Béchamel seasoned with saffron.
4. Dress the bird, cut the suprêmes into escalopes and put them back in place.
5. Coat with the same sauce and surround with quarters of chayote cooked gently in butter.