515. Fowl Pillau.—Put one pound of the best Patna rice into a frying-pan with two ounces of butter, which keep moving over a slow fire, until the rice is lightly browned; then have ready a fowl trussed as for boiling, which put into a stewpan, with five pints of good broth, pound in a mortar about forty cardamom seeds with the husks, half an ounce of coriander seeds, and sufficient cloves, allspice, mace, cinnamon, and peppercorns, to make two ounces in the aggregate, which tie up tightly in a cloth, and put into the stewpan with the fowl, let it boil slowly until the fowl is nearly done; then add the rice, which let stew until quite tender and almost dry; have ready four onions, which cut into slices the thickness of half-crown pieces, sprinkle over with flour, and fry, without breaking them, of a nice brown color, have also six thin slices of bacon, curled and grilled, and two eggs boiled hard; then lay the fowl upon your dish, which cover over with the rice, forming a pyramid, garnish with the bacon, fried onions, and the hard-boiled eggs cut into quarters, and serve very hot.
The bag of spice must be preserved, as it will answer the same purpose half a dozen times.
Fowl pillaus are frequently served with two ounces of Malaga raisins, which are added at the same time and stewed with the rice.