Poularde à la Grecque (Fattened Pullet Stuffed with Riz à la Grecque)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 poularde
- 400 grammes Riz à la Grecque
- chicken fonds
- arrow-root
Instructions
- Stuff the poularde with the 400 grammes of Riz à la Grecque (see Farinages, in the chapter on Vegetables).
- Pot-roast the bird.
- Reduce chicken fonds to a very well-seasoned consistency and thicken it with arrow-root.
- Dress the piece and nap it with this fonds.