Pilaw avec volaille cuite (Pilaw with Cooked Chicken)

Ingredients

• cooked chicken flesh
• butter
• tomatoed rice Pilaw
• sauce Tomate

Instructions

1. Cut the cooked chicken flesh into small escalopes and heat them in butter.
2. Line the bottom and sides of a buttered timbale with a fairly thick layer of tomatoed rice Pilaw.
3. Arrange the chicken escalopes in the middle and cover with rice.
4. Put the timbale in the oven for a few minutes.
5. Turn out onto the serving dish and surround with a ribbon of sauce Tomate.