1558—Poulet Sauté Hongroise

Prepare a sufficient quantity of pilaff rice, combined with concassed tomatoes, to make a border.

Sauté the chicken in butter, without colouration, with a chopped half-onion and a little paprika. When the onion is slightly coloured, add three peeled and quartered tomatoes, and complete the cooking of the whole. Mould the rice to form a border, and set the chicken in the middle.

Add one-sixth pint of cream to the tomatoes; reduce to half; rub through tammy; heat this sauce, and pour it over the chicken.