Stewed Chicken and Rice

Ingredients

• 1 pint of rice
• 1 quart stock
• 1 onion stuck with cloves
• 1 bunch of sweet herbs
• 1 chicken
• 4 egg yolks
• 1 lemon
• A pinch of saffron

Method

1. 1

   Stew the rice in stock, and when it begins to swell, add onion, herbs, saffron, and chicken.

2. 2

   Stew until well done, then remove the chicken and stir egg yolks and lemon juice into the rice.

3. 3

   Serve together in a hot dish.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 19. The excerpt below is the record exactly as published.

STEWED CHICKEN AND RICE. 1 pint of rice. 1 quart stock. 1 onion stuck with cloves 1 bunch of sweet herbs. Poulet au vis. 1 chicken. 4 egg yolks. 1 lemon, A pinch of saffron

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