Evening Republican, Volume 18, Number 237, Rensselaer, Jasper County, 7 October 1914 — Poulet au Riz. [ARTICLE]

Poulet au Riz.

Truss a -chicken for boiling and put it into a saucepan with half a pound of parboiled rice, a few peppercorns, a little salt and enough water to cover well the fowl and rice. Let it simmer gently over a slow fire for three-quar-ters of an hour. When cooked, remove to a hot dish; add to the rice some pepper, salt, a gill of cream, a pinch of nutmeg and a half ounce of butter. Make the mixture very hot, stirring gently for five minutes, pour the sauce round the fowl, and serve with fried potato chips.