Pillau of Fowl

Ingredients

• One Fowl
• Half a pound of Rice
• Quarter of a pound of Butter
• One Onion
• Twelve Kaisins
• One ounce of Sweet Almonds
• One quart of White Stock
• Two Cloves
• One inch, stick of Cinnamon
• Cayenne
• Salt

Method

1. 1

   Have the stock boiling, put in the fowl and boil for twenty minutes.

2. 2

   Heat the butter in a stewpan and fry the almonds blanched and shredded, the raisins stoned and cut in halves, and the onion skinned and shredded.

3. 3

   When these are browned strain them from the butter and place them aside.

4. 4

   Heat the butter up again, put in the rice picked and washed, and fry it a light brown.

5. 5

   Strain off the butter and add the stock by degrees to the rice until it is quite tender.

6. 6

   Then stir in the salt, cayenne, cinnamon, and cloves.

7. 7

   Make a well in the centre of the rice, lay in the fowl, heap the rice on the bird, and cook all together for about forty-five minutes.

8. 8

   To serve, place the fowl on a dish, the rice round and a little on the bird, and garnish with the fried raisins, almonds, and onions.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 21. The excerpt below is the record exactly as published.

Pillau of FowL Ingredients. One Fowl. Half a pound of Kice. Quarter of a iDound of Butter. One Onion. Twelve Kaisins. One ounce of Sweet Almonds. One quart of White Stock. Two Cloves. One inch, stick of Cinnamon. Cayenne. Salt

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