Garniture à l'Indienne (For Fish, Large Cuts of Butcher's Meat and Poultry)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 125 grammes Patna rice
- Sauce à l'Indienne
Instructions
- Prepare 125 grammes of Patna rice à l'Indienne, as given under Rice in the chapter on Vegetables.
- Serve with Sauce à l'Indienne.