Chicken Rice

Ingredients

• 0.5 lb. rice
• 2 chickens
• 1^ pint water
• 1 onion
• 1 tablespoonful chopped parsley
• f pint fricassee sauce
• I tablespoonful salt
• Soup herbs (carrots, turnips, parsley root, celery, etc.)
• A little Meat Extract

Method

1. 1

   Scald the rice well and fill with it the bottom of a well-buttered pudding mould, that has a tightly-fitting lid to it.

2. 2

   Cut each chicken into 6 pieces, sprinkle with the parsley and lay on the rice.

3. 3

   Dissolve the butter, boil it up with the water and salt, and pour into the mould.

4. 4

   Close the latter and boil for 2 hours.

5. 5

   With the giblets, soup herbs and a little Meat Extract, make a pint stock and with it prepare a fricassee sauce.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 36. The excerpt below is the record exactly as published.

d onion and half a teaspoonful of cayenne. Pour over the chicken and serve with a border of macaroni or rice. Ragout Ton Huhn. (Chicken Ragout.) For 6 Persons, Time of Preparation : 3 hours. 2 chicki^ns, or ' ^ pen. k s^nt strong brown ** Grund- s^'ice." 2 to 3 Sardellen. A few mushrooms. A little lemon juice. White wine to flavour. t 4 I ^1 f Game and Poultry. 75 i Braise the chickens {see previous recipe) and cut them up. Add to the gravy the strong brown sauce {see recipei page 55) and the mushrooms. Boil up and flavour with the Sardellen chopped finely ^ lemon juice, and white wine, and pour over the chicken. \ The Same, Richer. Cut up the meat from the breast in slices, and cut o£F the drumsticks. The remaining meat should be removed from the bones and pounded in a mortar, and added to the sauce, which is flavoured as above. The sliced meat and drumsticks are then served in this sauce. A further improvement is the addition of calves' sweet- breads and little balls made of veal or fish. {See Kalbfleisch- and Fischklosschen, pp. 20 and 43.) 2 oz. caviar or some oysters may be substituted for the Sardellen. Frikassee Yon Hahn. (Chicken Fricassee.) /br 16 Persons. 2 chickens. 2 calves' tongues. ^ lb. sweetbread. Carrots. Turnips. An onioQ^ 15 crayfish. 2^ pints fricassee sauce. Cauliflower or Asparagus. Puff paste. 3 whole eggs. Time of Preparation : 3 J hours. 6 yolks. \ lb. fish, minced. i lb. pork, ,, 2 oz. breadcrumbs. Lemon juice. Mushrooms. Capers. Sardellen. A little Madeira. A few peppercorns. Chopped parsley. 2 oz. butter. Put on to boil, in 2 quarts water, the chickens, tongues, and sweetbreads with carrots, turnips, onion and a few peppercorns. The sweetbreads not needing so long to cook are taken out first and rinsed a** once in cold water. When the tongue is cooked, skin it and keep it Wi. in a little of the broth, with the chickens. 76 Wild und GeflugeL Chop up or mince the fish finely and make it into little fish balls with i oz. breadcrumbs^ i^ oz. butter and an e|:g. Mince the pork and make up also into little balls with ^n ^g%y \ oz. butter and \ oz. breadcrumbs. Boil both sets of balls in the chicken broth. Boil the crayfish in salt water and stuff the heads with the following stuffing : i ^%%^ \ oz. breadcrumbs, \ oz. butter, some chopped parsley, the chicken livers chopped finely, the meat out of the crayfish claws and salt. Boil the stuffed crayfish heads in the chicken broth. Cut up the chickens into small portions, the sweet- breads and tongues into slices and arrange on a dish with the meat and fish balls. Make a fricassee sauce (see recipe, page 57), using the chicten broth for the purpose, and flavour it with lemon juice, mushrooms, capers, Sardellen and a little Madeira, and stir in the yolks of 6 eggs. Pour the sauce over the meat. Garnish with the stuffed crayfish, cauliflower gr asparagus, little crescents of puff paste, baked a delicate brown, aiid parsley. Reis mit Huhn. (Chicken Rice.) For 6 Persons. Time of Preparation : 2 hours. \ lb. rice. 2 chickens, i^ pint water. I onion. I tablespoonful chopped parsley. f pint fricassee sauce. I tablespoonful salt. Soup herbs (carrots, turnips, parsley root, celery, etc.). A little Meat Extract

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