Chapter XVIII · Vegetables and Farinaceous Products · No. 2253
2253—Riz à la Grecque
Prepare some “Pilaff” rice. Add to it, per lb. of its weight one half-onion, chopped and fried in butter, together with two oz. of fat sausage-meat, divided into small portions, and two oz. of ciseled lettuce; cook the whole, and complete with one-quarter pint of peas, cooked “à la Française,” and one and one-half oz. of red capsicums cut into dice.
This garnish is mixed with the rice seven or eight minutes before serving.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2253, p. 667. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →