Poiule au Riz

Ingredients

• Truss a fowl for boiling.
• half an onion chopped.
• 1 turnip and 1 carrot, also chopped.
• 1 carrot, also chopped.
• a bunch of herbs.
• cover it with milk or milk and water.
• add pepper.
• and salt.
• thicken it with 1 or 2 yolks of eggs.
• add a little cream.
• add a pinch of cheese to it, or if cheese is disliked, a little nutmeg.

Method

1. 1

   In a saucepan, combine the fowl, onion, turnip, carrot, herbs, milk or water, pepper, and salt.

2. 2

   Simmer until cooked.

3. 3

   Remove some stock to another saucepan and simmer rice in it.

4. 4

   Once both are cooked, strain the chicken sauce, thicken with egg yolks and cream, and toss the rice in a small quantity of this sauce.

5. 5

   Serve the chicken and sauce together, with rice in a separate dish.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 39. The excerpt below is the record exactly as published.

Poiile au Riz. Truss a fowl/or boiling. Put it in a saucepan, with half an onion chopped, 1 turnip and 1 carrot, also chopped, a bunch of herbs ; cover it with milk or milk and water ; add pepper and salt. Let it simmer till cooked. When it is about half cooked, take out some of the stock ; put it in another saucepan, and simmer some rice in it. When both chicken and rice are cooked, strain the chicken sauce ; then take as much as you think you wiU require for sauce, and thicken it with 1 or 2 yolks of eggs, and add a little cream. Use a very small quantity of this sauce to toss the rice in, and add a pinch of cheese to it, or if cheese is disliked, a little nutmeg.

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