Napolitaine

Ingredients

• a quarter of a raw chicken
• one ounce of butter
• an ounce of lean raw ham
• half a green pepper
• half a sliced onion
• one carrot
• three pints of white broth (No. 99)
• half a tablespoonful of salt
• a teaspoonful of pepper
• one tablespoonful of raw rice
• one ounce of pieces of macaroni
• half a tomato

Method

1. 1

   Brown chicken and vegetables in butter, then moisten with broth.

2. 2

   Season and simmer until half cooked.

3. 3

   Add macaroni and tomato, boil again, and serve with cheese.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 96. The excerpt below is the record exactly as published.

Napolitaine. — Cut into small pieces a quarter of a raw chicken ; brown them well in one ounce of butter, with an ounce of lean raw ham, half a green pepper, half a sliced onion, also one carrot cut in the same way. Steam for ten minutes in a saucepan, then moisten with three pints of white broth (No. 99) ; season with half a tablespoonful of salt and a teaspoonful of pepper, and add one tablespoonful of raw rice. Let it simmer until half cooked (about fifteen minutes), then throw in one ounce of pieces of macaroni and half a tomato

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