Garnishing a la Patti

Ingredients

• two ounces of rice
• a pint of good white broth
• the wing of a cooked chicken
• a tablespoonful of salt
• a teaspoonful of white pepper
• half an ounce of good butter
• three tablespoonfuls of sweet cream

Method

1. 1

   Wash and drain rice, then cook in white broth.

2. 2

   Pound chicken wing and add to rice with salt and pepper.

3. 3

   Cook for thirty minutes, strain, return to saucepan with butter and cream, and heat slowly without boiling.

4. 4

   Serve garnished artistically.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 124. The excerpt below is the record exactly as published.

Garnishing a la Patti. — Wash well two ounces of rice ; drain, dry, and then put it in a saucepan with a pint of good white broth (No. 99). Pound the wing of a cooked chicken in a mortar and add it to the rice ; season with a tablespoonful of salt and a teaspoonful of white pep- per. Cook on a moderate fire for thirty minutes ; strain through a fine sieve, return it to the saucepan with half an ounce of good butter and three tablespoonfuls of sweet cream

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