Minced Chicken, with Rice

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
For the rice
For the mince
Instructions (7)
  1. Prepare the mince as directed in the foregoing instance.
  2. Put six ounces of Carolina rice, after it has been well washed, into a stewpan with a pat of butter and a pint of broth, a little salt and mignonette pepper.
  3. Set the lid on and place it over a slow fire to boil very gently until the grains are become quite soft, and all the moisture is absorbed.
  4. Then add the yolks of two eggs and a spoonful of sauce.
  5. Work the rice with a wooden spoon.
  6. Fill a circular border mould (previously buttered inside) with it, and turn it out upon its dish.
  7. Fill the centre of this with the mince, and serve.
Original Text
MINCED CHICKEN, WITH RICE. PREPARE the mince as directed in the foregoing instance. Put six ounces of Carolina rice, after it has been well washed, into a stewpan with a pat of butter and a pint of broth, a little salt and mignonette pepper; set the lid on and place it over a slow fire to boil very gently until the grains are become quite soft, and all the moisture is absorbed; then add the yolks of two eggs and a spoonful of sauce; work the rice with a wooden spoon, then fill a circular border mould (previously buttered inside) with it, and turn it out upon its dish; fill the centre of this with the mince, and serve.
Notes
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