Chicken and Rice a la Valenciana

Ingredients

• a fresh killed fowl
• two onions
• two dants garlic
• one pint of tomato sauce
• a quart of soup stock
• two heads of cloves
• a pound of rice

Method

1. 1

   Cut the fowl into small pieces and braise for 20 minutes in a saucepan.

2. 2

   Chop onions, garlic, and parsley, add to chicken, and braise for 5 minutes.

3. 3

   Then add tomato sauce, soup stock, and cloves.

4. 4

   When boiling, add rice and season to taste.

5. 5

   Cook over a slow fire until done.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 25. The excerpt below is the record exactly as published.

Chicken and Rice a la Valenciana. Take a fresh killed fowl. Cut in small pieces, braise for twenty minutes in a saucepan. Chop very fine two onions, with two dants garlic and a fagot of parsley; add to the chicken and braise for five minutes over a slow fire Then add one pint of tomato sauce and a quarr, of soup stock and two heads of cloves. When the stock comes to boil, add a pound of rice and season to taste. Let it cook over a slow fire till done. Ladies' Lunches. For ladies' lunches a truce has been sounded to the expensive decorations of dinner cards, painted ribbons and bags for bonbons. The menu has been simplified. Chops with pease, a Spanish omelet (a delicious dish this), birds broiled, fried potatoes, mush- rooms on toast, artichokes, salads, champagne, coffee and fruit: this is now deemed a very stylish lunch for ladies, and is not overloaded. Roasted almonds, salted, make a very good relish after the sweets. Spanish Omelet. Place in. a saut^-pan one clove of a garlic, a quarter of a can of tomatoes, chopped mushrooms and chopped ^am; season with salt, pepper and cook. Break three eggs into a bowl and beat thoroughly; add a half a cup of milk, salt and pepper and make an omelette in the usual way and place in the middle the thick part of the foregoing preparation; roll your omelette on a side dish and pour the remainder around the omelette and serve. COOKING FOR PROFIT, RESTAURANT DINNER DISHES. 55— Riph Beef Soup. Price in first-class restaurants 15c large bowl, with bread. To make a gallon of soup put into a boiler a pailful of soup meat and soup bones broken up — about 10 or 12 pounds by weight — and the same measure of water — which will be 2J gallons or 20 pounds — and slowly boil until it is re- duced to about half, or 5 quarts. Then Btrain it off through a fine gravy strainer or seive into the soup-pot and skim off the fat, probably a pint or pound. If convenient and the vegetables are at hand a small bunch of various kinds should be boiled along with the soup bones, it is of more consequence, however, to get the stock to boiling early, that it may have 6 or 8 hours time, as the seasoning can be done afterwards. Then take the 4 quarts of soup stock

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