Chicken a la Reine

Ingredients

• a fowl
• a gill of good stock
• a sprig of parsley
• a bay leaf
• a sprig of sweet herbs
• two or three spring onions
• four ounces of well-cooked rice
• a tablespoonful of stock
• a gill of cream
• a little grated lemon peel
• a dust of nutmeg
• pepper and salt to taste
• the well-beaten yolk of an egg

Method

1. 1

   Take a fowl, trussed as if for boiling, and rub it well over with a split onion.

2. 2

   Place it in a well-greased bag, and add to it a gill of good stock, a sprig of parsley, a bay leaf, a sprig of sweet herbs, and two or three spring onions, all tied together.

3. 3

   Add four ounces of well-cooked rice.

4. 4

   Simmer very slowly in a moderate oven until cooked.

5. 5

   Dish up the fowl, remove the herbs, and empty the rice into a fresh bag.

6. 6

   Add a tablespoonful of stock, a gill of cream, grated lemon peel, nutmeg, and pepper and salt.

7. 7

   Mix thoroughly, add the yolk of an egg, make hot again on the broiler, and serve at once.

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 19. The excerpt below is the record exactly as published.

Chicken a la Reine. — Take a fowl, trussed as if for boiling, and rub it well over with a split onion. Place it in a well-greased bag, and add to it a gill of good stock. Add also a sprig of parsley, a bay leaf, a sprig of sweet herbs, and, if obtainable, two or three spring onions, all tied together. Take four ounces of well-cooked rice and add it to the fowl. Place the bag on the broiler; simmer very slowly in a moderate oven until the fowl is cooked. Then dish up the fowl on a hot dish; remove the herbs, etc., and empty the 62 SOYER’S PAPER-BAG COOKERY rice into a fresh bag. Add to it a tablespoon- ful of stock, a gill of cream, a little grated lemon peel, a dust of nutmeg, and pepper and salt to taste ; mix thoroughly. Add the well- beaten yolk of an egg

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