Chicken with Croquettes of Rice

Ingredients

• 1 chicken
• ½ lb. fat bacon
• 1 onion
• 1 bay leaf
• Pepper and salt
• 6 doz. mushrooms
• 1 whole egg
• ½ lb. of rice
• 2 tablespoonfuls Parmesan cheese
• Bunch of sweet herbs
• 1 oz. glaze
• 1 quart of stock
• Some bread crumbs

Method

1. 1

   Lard the breast of the chicken with the bacon, cover it with slices of bacon; slice the onion and lay at the bottom of the saucepan with the sweet herbs and bay leaf; lay the chicken on this, pour round 1.5 pints of stock; simmer slowly for 30 minutes; lift out and put into a dripping tin with some liquid; put in the oven for 15 minutes to brown, basting occasionally.

2. 2

   Peel mushrooms, season, drop into the liquid, simmer for 10 minutes; remove and lay round the dish.

3. 3

   Boil the liquid until reduced to 0.5 pint, remove fat, add glaze, season, and pass through a fine sieve; pour part round the chicken, serve the remainder in a tureen.

4. 4

   Prepare croquettes by washing rice and boiling in 0.5 pint of stock until tender, season, stir in cheese; form into pear shapes, paint with beaten egg, roll in bread crumbs, fry until light brown, drain, and arrange round the chicken with mushrooms.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 11. The excerpt below is the record exactly as published.

CHICKEN WITH CROQUETTES OF RICE. 1 chicken \ lb. fat bacon 1 onion 1 bay leaf Pepper and salt f doz. mushrooms 1 whole egg £ lb. of rice 2 tablespoonfuls Parmesan cheese Bunch of sweet herbs J oz. glaze 1 quart of stock Some bread crumbs Lard the breast of the chicken with the bacon, and cover it with a few slices of thinly cut bacon ; slice the onion and lay at the bottom of the saucepan, with the sweet herbs and bay leaf ; lay the chicken on this, and pour round 1 J pints of the stock or water ; . simmer slowly 30 minutes ; lift out and put into a dripping tin with a little of the liquid ; put in the oven for 15 minutes to brown, basting occasionally ; peel the mush- rooms and remove the stalks, season with pepper and salt, drop them into the liquid in which the chicken has been boiled ; simmer 10 minutes ; remove, and lay round the dish. Boil the liquid until reduced to f pint, remove the fat, add glaze ; season; and pass through a fine sieve; pour part round the chicken, and the remainder serve in a tureen. While the fowl is boiling prepare the croquettes of rice as follows: — Wash the rice and boil in % pint of stock 30 until tender, and as it absorbs the stock season with salt and pepper, and stir in the cheese ; turn out on to a plate, until cool and firm ; then form into pear shapes ; paint over with the whole egg (beaten), and roll in bread crumbs ; fry a light brown in smoking hot fat ; drain, and put in the thin end of each about 1 inch of the stem of parsley ; arrange round the chicken alternately with the mushrooms. Or the rice may be boiled as for curry ; the Parmesan and seasoning stirred into it, and laid roughly round the dish with the mushrooms on the top. No. 49. CHICKEN AUX CHAMPIGNONS. 1 chicken ^ pint brown stock Pepper and salt 1 small onion Bunch sweet herbs J glass sherry 1 dozen mushrooms j oz. flour 1 oz. butter 4 lb. fat bacon

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