Serve a sauceboat of tomato sauce separately.
[1682—PILAW DE VOLAILLE A 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.
[531]
][1683—SOUFFLÉS DE VOLAILLE]
For dinners on a large scale, it is in every way preferable to use raw chicken-meat. For small services, cooked chicken-meat suits perfectly.
N.B.—The time allowed for cooking chicken [soufflés] with cooked chicken-meat is comparatively long, and it is better to cook them a little too much than not enough.
For a [soufflé] made in a quart timbale, and cooked in a moderate oven as directed, allow from about twenty-five to thirty minutes.