Chicken Pillau

Ingredients

• three pints of broth
• butter
• the rice
• one small onion
• a tablespoonful of curry-paste
• mace
• salt
• pepper

Method

1. 1

   Fry the pieces of chicken in butter to a nice pale brown.

2. 2

   Pour off the butter, add fresh butter to a deep stewpan, stir in the rice, and fry for several minutes.

3. 3

   Moisten with stock, stir until boiling, then simmer gently.

4. 4

   Mince and fry the onion in butter, add curry-paste, mace, and stock, mix well, add chicken pieces, and combine with rice.

5. 5

   Stir occasionally to prevent burning.

6. 6

   Season with salt and pepper.

7. 7

   Fry one more onion until pale brown, then dress the pillau on a hot dish, strew with fried onion, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 295. The excerpt below is the record exactly as published.

peppercorns should be added, and the stock should by the time it is finished and strained produce about three pints of broth. Fry the pieces of 354 THE NEW CENTURY COOKERY BOOK chicken in butter to a nice pale brown. Pour off the butter, and put into a deep stewpan, add the remainder of fresh butter, stir in the rice, and allow to fry for several minutes over a moderate fire. When the rice has sufficiently evaporated moisten with the stock, and stir over the fire until it commences to boil ; then allow to simmer gently on the side of the stove. Mince finely one small onion, fry in butter a golden colour, add the curry-paste and mace, also a tablespoonful of stock, mix well, add the chicken pieces, and mix the whole with the rice. Stir the rice &c. occasionally, to prevent burning. Season with salt

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