Risotto Hongroise

Ingredients

• half a pound of lean bacon
• two large sliced onions
• two large sliced knobs of German celery
• a small sliced carrot
• half a pound of blanched, well-drained rice
• a can of drained French peas
• four ounces of truffles
• two small spring chickens

Method

1. 1

   Cut half a pound of lean bacon into slices, which put in a deep saucepan, and let them fry slowly to a golden yellow, then remove the pan from the fire, and place on top of the bacon two large sliced onions, two large sliced knobs of German celery, a small sliced carrot, the tops of a small head of cauliflower, half a pound of blanched, well-drained rice, a can of drained French peas, and four ounces of truffles.

2. 2

   Sprinkle some salt and a little red pepper over them, and on top of all put two small spring chickens, which you have cut in quarters and seasoned with salt.

3. 3

   Put the cover on the saucepan, and stew very slowly for an hour.

4. 4

   Do not stir with a spoon, but shake the pan from time to time.

5. 5

   Serve with this dish some grated Parmesan cheese.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 76. The excerpt below is the record exactly as published.

Risotto Hongroise (Hungarian dish. Cut half a pound of lean bacon into slices, which put in a deep saucepan, and let them fry slowly to a golden yellow, then remove the pan from the fire, and place on top of the bacon two large sliced onions, two large sliced knobs of German celery, a small sliced carrot, the tops of a small head of cauli- flower, half a pound of blanched, well-drained rice, a can of drained French peas, and four ounces of truffles. Sprinkle some salt and a little red pepper over them, and on top of all put two small spring chickens

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