1679—Pilaw de Volaille à la Grecque

Cut the fowl into small pieces, and fry it in mutton fat with three oz. of chopped onions. Sprinkle with one oz. of flour; moisten with one pint of white consommé; add two-thirds of a capsicum, cut into dice, and one and one-half oz. of currants and sultanas, and cook gently.

Dish in a timbale, and serve some pilaw rice separately.