Stuffed Chicken

Ingredients

• six or seven ounces of rice
• an ounce and a half of butter
• a little stock
• two hard-boiled eggs
• season to taste

Method

1. 1

   Wash and dry the rice and fry it in butter until lightly browned.

2. 2

   Cover with stock and cook till tender.

3. 3

   Fry chopped onions in butter, add cooked rice, diced eggs, and season.

4. 4

   Mix well and stuff a boned chicken with this preparation.

5. 5

   Braise gently and serve with a good white sauce.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 79. The excerpt below is the record exactly as published.

Stuffed Chicken. Wash and dry thoroughly six or seven ounces of rice and fry it in an ounce and a half of butter until lightly browned. Then cover with a little stock and cook till quite tender. If necessary add more stock from time to time, but when cooked the rice should be nearly dry. Fry two chopped onions in one and a half ounces of butter, add the cooked rice, two hard-boiled eggs cut into dice, and season to taste

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