Pile Petcheno s' Oris (Braised Fowl with Rice)

Ingredients

• a fowl
• a chopped onion
• one breakfastcupful of well-washed rice
• six ounces of butter
• half a pint of white wine
• a small piece of glaze
• one pinch of pounded pimento

Method

1. 1

   Draw and break the fowl's breastbone.

2. 2

   Fry onion with bacon, add rice and gravy, boil until dry.

3. 3

   Stuff fowl, truss, and brown in butter.

4. 4

   Add wine and glaze, cover, and finish cooking.

5. 5

   Fry ham and tomatoes, add to fowl, and serve.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 42. The excerpt below is the record exactly as published.

Pile Petcheno s' Oris. (Braised Fowl with Rice.) Draw a fowl and break the breastbone with a knife. Fry a chopped onion in a saucepan with a little chopped fat bacon, add one breakfastcupful of well-washed rice, cover it with gravy, and boil till the rice is dry ; then take the stewpan from the fire, and add a little finely chopped raw ham and one pinch of pounded pimento. Stuff the fowl with this preparation, and truss it as for boiling. Put six ounces of butter in a stewpan, then put in the fowl, cover the breast with thin slices of fat bacon, put the lid on the pan with some red hot cinders on the top, and stand it over a moderate fire. When the fowl has browned all over, add half a pint of white wine and a small piece of glaze

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