Chapter XVI · Poultry (Volaille) · No. 1680

1680—Pilaw de Volaille à l’Orientale

Prepare the fowl as above, only flavour it with a little powdered ginger, and add three green braised and quartered capsicums to the sauce.

Serve a timbale of pilaff rice at the same time.

Escoffier, A. (1907). A Guide to Modern Cookery, No. 1680, p. 530. London: William Heinemann. Translation of Le Guide Culinaire (1903).

Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →