Chicken a la Hongroise (Poulet a la Hongroise)

Ingredients

• 1 tender fowl or chicken
• 2 oz. butter
• 6 oz. rice
• 3 gills light stock
• 2 onions
• A bunch of herbs
• 2 or 3 tablc-sps. tomato puree
• Salt. Pepper.

Method

1. 1

   Cut chicken into joints.

2. 2

   Melt butter in a saucepan, add chicken pieces, and brown.

3. 3

   Remove chicken, add washed rice, stir until yellow, then add stock, seasoning, onions, herbs, and tomato puree.

4. 4

   When rice begins to cook, return chicken, cover, and cook until chicken is tender and stock is absorbed.

5. 5

   Serve hot.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 446. The excerpt below is the record exactly as published.

Chicken a la Hongroise (Poulet a la Hongroise) 1 tender fowl or chicken. 2 oz. butter. 6 oz. rice. 3 gills light stock. 2 onions. A bunch of herbs. 2 or 3 tablc-sps. tomato puree. Salt. Pepper.

Cook this with the app: pantry check, scaling, and the assistant.