Pfflau of Chicken a la Turque

Ingredients

• a fine tender chicken weighing two pounds
• an ounce of butter
• one chopped onion
• one chopped green pepper
• a pint of good broth
• a gill of tomato sauce
• two ounces of dried mushrooms
• twelve canned mushrooms
• a good pinch of salt
• half a pinch of pepper
• half a teaspoonful of diluted saffron
• half a pint of well-washed, raw rice
• three tablespoonfuls of grated Parmesan cheese

Method

1. 1

   Singe, draw, and wipe it well, then cut it into twelve even pieces.

2. 2

   Brown them in a stewpan with an ounce of butter, one chopped onion, and one chopped green pepper.

3. 3

   Let cook for six minutes, stirring lightly, then moisten with a pint of good broth and a gill of tomato sauce.

4. 4

   Add two ounces of dried mushrooms and season with salt, pepper, and saffron.

5. 5

   Now add half a pint of raw rice and three tablespoonfuls of grated Parmesan cheese; cook for twenty minutes longer, dress neatly on a hot dish, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 207. The excerpt below is the record exactly as published.

Pfflau of Chicken a la Turque.— Take a fine tender chicken weighing two pounds, singe, draw, and wipe it well, then cut it into twelve even pieces. Brown them in a stewpan with an ounce of butter, one chopped onion, and one chopped green pepper. Let cook for six minutes, stirring lightly with a wooden spoon, then moisten with a pint of good broth (No. 99), and a gill of tomato sauce (No. 205). Add two ounces of dried mushrooms which have been soaking in water for several hours, or twelve canned mushrooms; season with a good pinch of salt, half a pinch of pepper, and half a teaspoonful of diluted saffron. Now add half a pint of well-washed, raw rice (if using Italian rice, only pick it) and three tablespoonfuls of grated Parmesan cheese

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