Rains de Volatile a la Creole

Ingredients

• 10 to 12 oz. raw chicken
• 2 oz. calves' liver
• 4 oz. foie gras
• 1 small bouquet garni
• 2 shallots
• 1 gill white stock
• 1 oz. butter
• 1 oz. ground rice
• 3 eggs
• ½ gill milk
• 4 gill cream
• salt
• pepper
• aromatic spice
• sauce Italienne

Method

1. 1

   Cut the chicken into small pieces, slice the liver finely, peel and chop the shallots, and fry the shallots in butter.

2. 2

   Add chicken and liver, fry together with the bouquet until blended.

3. 3

   Remove the bouquet, pound the mixture, and sieve.

4. 4

   Return to a stewpan, season, add ground rice mixed with milk, and cook slowly for ten minutes.

5. 5

   Cool slightly, then add cream and egg yolks, and whisked egg white.

6. 6

   Mix in foie gras cubes, fill buttered moulds, and steam for about thirty-five minutes.

7. 7

   Serve with Italienne sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 287. The excerpt below is the record exactly as published.

Rains de Volatile a la Creole. — 10 to 12 oz. raw chicken, freed from skin and bone, 2 oz. calves' liver, 4 oz. foie gras, 1 small bouquet garni {No. 2), 2 shallots, 1 gill white stock, 1 oz. butter, 1 oz. ground rice, 3 eggs, £ gill milk, 4 gill cream, salt, pepper, and aromatic spice, sauce Italienne

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