Chicken Pudding à la Reine

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Time
Cook: 60 min Total: 60 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Instructions (10)
  1. Remove skin and sinews from a cold fowl and pound the meat in a mortar.
  2. Boil a couple of good tablespoonfuls of rice in light stock.
  3. When the rice is done and has soaked up the stock, add the pounded chicken to it.
  4. Add a gill of cream, pepper, and salt to the mixture.
  5. If the mixture is not moist enough, add a little more cream.
  6. Butter a plain mould and fill it with the rice and chicken mixture.
  7. Tie a pudding cloth closely over the mould.
  8. Place the mould into a stewpan of hot water, ensuring the water reaches about three-quarters up the mould.
  9. Boil for an hour.
  10. When done, turn the pudding out and serve with a good white mushroom sauce around it.
Original Text
Chicken Pudding à la Reine. Take the meat from a cold fowl and pound it in a mortar, after removing the skin and sinews. Boil in light stock a couple of good tablespoonfuls of rice. When it is done and has soaked up the rice, add the pounded chicken to it, with a gill of cream, pepper, and salt. If not moist enough, add a little more cream. Butter a plain mould, fill it with the rice and chicken, tie a pudding cloth[Pg 8] closely over, and put the mould into a stewpan of hot water to boil for an hour. The water should only reach about three-quarters up the mould. When done, turn it out and serve a good white mushroom sauce round it.
Notes
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