The recipe
Ingredients
Directions
Prepare
Empty and wash the inside of the fowl with very hot water.
Boil rice in rich broth until cooked.
Season the rice with salt.
Stuff some rice into the body of the fowl.
Wrap the fowl in layers of bacon and paper.
Roast and serve
Roast for 1 hour.
Serve with rice around the fowl.
Add 2 tablespoons of well-seasoned Bechamel sauce to the rice.
Pour a little smooth sauce over the fowl.
Ensure it remains white.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fine fowl
- Provides the main body of the dish, cooked whole and stuffed with rice.
- Rich broth
- Cooks the rice, adding savoury flavour and moisture that the rice absorbs.
- Bacon
- Wrapped around the fowl, it bastes the bird with fat as it roasts.
- Bechamel sauce
- Adds a creamy, smooth richness to the rice and the sauce over the fowl.
The step that matters
Wrapping the fowl in bacon and paper. Wrapping in fat and paper shields the skin from direct heat, so it roasts gently and stays pale, as the record requires it to remain white.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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