1682—Pilaw de Volaille à la Turque

Prepare the fowl as for “Pilaw à la Parisienne,” and flavour with a little cayenne and another of saffron. Dish in a timbale.

N.B.—Pilaff may also be prepared with cooked fowl, cut into slices which are heated in butter. In this case, garnish the bottoms and sides of a timbale with tomatéd pilaff rice; put the slices of fowl in the middle; cover with rice, and turn out the timbale on the dish.

Surround the timbale with a thread of tomato sauce.