Chicken with Rice

Ingredients

• a chicken
• two ounces of butter
• salt
• pepper
• mace
• a green pepper, chopped very fine
• the yolk of three eggs
• a half cup of rich cream
• a teaspoonful of flour

Method

1. 1

   Cut chicken and stew gently in water for ten minutes.

2. 2

   Add butter, seasonings, and green pepper; stew until done.

3. 3

   Form boiled rice around a dish, lay chicken in the middle, and add butter and flour to sauce.

4. 4

   Boil for two minutes, stir in egg yolks and cream, pour over chicken, and serve.

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 10. The excerpt below is the record exactly as published.

Chicken with Rice Cut up a chicken and stew gently for ten minutes in a little water. Add two ounces of butter, salt, pepper, mace and a green pepper, chopped very fine, stew until done, 57 JOE TILDEN'S RECIPES FOR EPICURES Make a form of boiled rice around a dish and lay the chicken in the middle of it. Add to the sauce a good piece of butter with a teaspoonful of flour rubbed into it and boil two minutes. Take from the fire and stir in the yolk of three eggs, beaten with a half cup of rich cream

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