Minced Chicken in Border of Rice a la Reine

Ingredients

• one cup of rice
• three cups water
• one cup boiling milk
• one tablespoon butter
• some salt
• two cups of minced chicken
• half cup cream
• one tablespoon butter
• two tablespoons cream sauce
• pepper
• salt
• some sherry

Method

1. 1

   Simmer rice with water for 15-20 minutes.

2. 2

   Add boiling milk, butter, and salt; simmer for another 5-10 minutes.

3. 3

   Prepare minced chicken in a saucepan with cream, butter, cream sauce, and seasonings.

4. 4

   Serve rice hot with chicken mince in the center, garnished with parsley and hard-boiled eggs.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 293. The excerpt below is the record exactly as published.

Minced Chicken in Border of Rice a la Reine Poulet e mince et horde de Riz, a la Reine Put one cup of rice on stove with three cups water and let simmer from fifteen to twenty minutes; then add one cup boiling milk, a piece of butter, and some salt; let simmer for another five to ten minutes; put in a large fancy mould or a large pie plate, all around the edge of the mould; let stand until it gets cold. Then prepare cooked chicken in mince by putting it through the machine once or chop it very fine. Put two cups of minced chicken in a sauce¬ pan with half cup cream, one tablespoon butter, two tablespoons cream sauce, pepper, salt, and some sherry

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