Poulet a la Reine

Ingredients

• a fowl
• a split onion
• a gill of good stock
• a sprig of parsley
• a bay leaf
• a sprig of sweet herbs
• two or three spring onions
• four ounces of well-cooked rice
• a tablespoonful of stock
• two-penny-worth of cream
• a little grated lemon peel
• a dust of nutmeg
• pepper and salt to taste
• the well-beaten yolk of an egg

Method

1. 1

   Rub fowl with onion, place in a greased bag with stock and herbs.

2. 2

   Add rice and simmer slowly until cooked.

3. 3

   Dish up fowl, remove herbs, and mix rice with stock, cream, lemon peel, nutmeg, and egg yolk.

4. 4

   Heat and serve.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 84. The excerpt below is the record exactly as published.

Poulet a la Reine. Take a fowl, trussed as if for boiling, and rub it well over with a split onion. Place it in a well-greased bag, and add to it a gill of good stock. Add also a sprig of parsley, a bay leaf, a sprig of sweet herbs, and, if obtainable, two or three spring onions, all tied together. Take four ounces of well- cooked rice and add it to the fowl. Place the bag on the grid ; simmer very slowly in a moderate oven (300° Fahr.), until the fowl is cooked. Then dish up the fowl on a hot dish; re- STANDARD COOKERY. 121 move the herbs, etc., and empty the rice into a fresh bag. Add to it a tablespoonful of stock, two-penny-worth of cream, a little grated lemon peel, a dust of nutmeg, and pepper and salt to taste; mix thoroughly. Add the well-beaten yolk of an egg

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