Poularde with Rice

Ingredients

• half a pound of best Carolina rice
• a fine capon
• an onion stuck with two cloves
• as much nicely-flavoured broth as will cover the fowl
• if the sauce is thickened with flour
• a little cream or new milk

Method

1. 1

   Wash the rice in several waters.

2. 2

   Pluck and draw the capon, truss it for boiling.

3. 3

   Put it in a stewpan with the drained rice, onion, and broth.

4. 4

   Simmer gently for an hour and a half.

5. 5

   Strain the gravy, skim the fat, and serve the fowl on the rice with sauce over it.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1352. The excerpt below is the record exactly as published.

Poularde with Rice. — Wash haH a pound of best Carolina rice in several waters. Pluck and draw carefully a fine capon, and truss it for boiling. Put it into an oval stewpan with the rice which has been well drained, an onion stuck with two cloves, and as much nicely-flavoured broth as will cover the fowl. Simmer gently for an hour and a half ; strain the gravy, and if it is not sufficiently re- duced set aside part of it, and use only as much as is required for sauce for the fowl. Skim the fat from the top. Put the rice upon the dish, lay the fowl upon it, and pour the sauce over all. This dish will be improved if the sauce is thickened with flour, and made to look white by the addition of a little cream or new milk

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