Chapter XV · Relevés and Entrées · No. 1381
Built upon: No. 1354Pilaw de Mouton à la Turque
1381—Pilaw d’Agneau
Proceed exactly as explained under “Pilaw de Mouton” (No. 1354, Pilaw de Mouton à la Turque), only bear in mind that the time allowed for cooking should be proportionately shortened in view of the greater tenderness of lamb’s meat.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1381, p. 455. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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