Pilij Yahni (Chicken Paste)

Ingredients

• half a pound of rice flour
• three glassfuls of cold cream
• half a pound of powder sugar
• two little chickens
• half a lemon
• seven or eight yolks of eggs

Method

1. 1

   Mix rice flour with cold cream, stir over heat until smooth.

2. 2

   Add powdered sugar and reduce for 20 minutes.

3. 3

   Pound chicken meat to a paste, add lemon juice and yolks.

4. 4

   Combine with the rice mixture, boil once, pour into a dish, and decorate with caramel.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 261. The excerpt below is the record exactly as published.

Pilij Yahni. (Chicken Paste.) Mix half a pound of rice flour with three glassfuls of cold cream ; pass it through a sieve into a stewpan, stir it well over the fire till it is a perfectly smooth pap. At the first bubbling add half a pound of powder sugar, and let the pap reduce for twenty minutes on a moderate fire. Meanwhile take off the white breast meat of two little chickens, remove the skin, pound them in a mortar to a paste ; add the strained juice of half a lemon, and lastly seven or eight yolks of eggs

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