Pillaff de Volatile (Chicken Pillau)

Ingredients

• 1 chicken or small fowl
• 1 carrot
• 6 black peppercorns
• 1 piece of green ginger (tohole)
• 1 blade of mace
• 3 oz. butter
• 1 to 2 lbs. scrag end of mutton
• 3 small onions
• 1 clove of garlic
• 2 bay-leaves
• salt
• 2 cloves
• 4 to 6 oz. best rice (Patna)
• 1 large tablespoonful curry or mulligatawny paste

Method

1. 1

   Cut the meat from the fowl, chop the carcass, and make stock with mutton and vegetables for at least two and a half hours.

2. 2

   Add onion, garlic, ginger, bay-leaves, and peppercorns.

3. 3

   Fry chicken pieces in butter until brown, then add rice and fry for several minutes.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 295. The excerpt below is the record exactly as published.

Pillaff de Vola tile (Chicken Pillau). — 1 chicken or small fowl, 1 carrot, 6 black peppercorns, 1 piece of green ginger (tohole), 1 blade of mace, 3 oz. butter, 1 to 2 lbs. scrag end of mutton, 3 small onions, 1 clove of garlic, 2 bay-leaves, salt, 2 cloves, 4 to 6 oz. best rice (Patna), 1 large tablespoonful curry or mulligatawny paste

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