Fricassee of Chicken

Ingredients

• 2 ounces butter
• 1.5 ounces flour
• 1.5 cups boiled flavored milk
• 1.5 cups strained stock
• mushrooms, sliced
• salt, to taste
• 2 eggs, yolks only
• ½ teaspoon lemon juice
• croutons of bread, fried
• small rolls of bacon
• 1 cup Carolina rice
• 2.5 ounces butter (for rice)
• 1 teaspoon salt (for rice)
• ½ teaspoon white pepper (for rice)
• 3 cups water or white stock (for rice)

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

1. Infuse the boiled flavored milk for 15 minutes, then strain it.

2. Melt the butter in a saucepan, then stir in the flour and fry without browning.

3. Gradually stir in the boiled flavored milk and strained stock, stirring continually until it boils.

4. Add the sliced mushrooms and season with salt if needed.

5. Add the chicken pieces and heat thoroughly, then lift them out and arrange in the center of a rice border.

6. Beat the egg yolks and stir them into the sauce off the heat, then add the lemon juice and pour over the chicken.

7. For the rice, wash the rice in several waters, then boil it gently in 3 cups of water or stock for 45 minutes, stirring frequently.

8. Once cooked, add 1.5 ounces of butter, 1 teaspoon of salt, and ½ teaspoon of white pepper, mixing until smooth.

9. Add the beaten eggs and mix well, then butter a border mold and fill it with the rice mixture.

10. Knock the mold to settle the rice, then bake in a moderate oven at 350°F (175°C) for 15 minutes.