1181.—CHICKEN PILLAFF. (Fr.—Pillau de Volaille.)
Ingredients.—1 chicken or fowl, 3 pints of stock (or 3 pints of water and 2 lb. of scrag end of neck of mutton), 6 ozs. of Patna rice, 4 ozs. of butter, 2 Spanish onions, 2 small onions, 1 tablespoonful of curry paste, 1 carrot, 1 blade of mace, 6 black peppercorns, salt, pepper.
Method.—Divide the chicken into pieces convenient for serving, remove the skin and the feet and wings at the first joint. Put the backbone, neck, giblets, bones and trimmings into a stewpan with the stock (or the water and mutton cut into small pieces), add the outside layer of each Spanish onion, the carrot, mace and peppercorns, and boil gently for 2 or 3 hours, then strain. Heat 2 ozs. of butter in a stewpan, cut the Spanish onions into dice, fry them until lightly browned, add the rice (previously well washed and drained), 1½ pints of stock, season with salt and pepper, and cook the ingredients gently by the side of the fire. Melt the remaining 2 ozs. of butter, fry the pieces of chicken slowly until nicely browned, keep them hot until the rice has absorbed the greater part of the stock, then put them with the curry-paste into the stewpan and mix well with the rice. Continue the cooking until the rice and chicken are perfectly tender, adding more stock if necessary. A few minutes before serving re-heat the butter in which the chicken was fried, cut the 2 small onions into thin slices, and fry them brown. Pile the pillau in the centre of a hot dish, scatter on the rings of fried onion, and serve.
Time.—About 1 hour, after the stock is made. Average Cost, 4s. 6d. Sufficient for 5 or 6 persons.
The Young Chicks.—The young chicks which are first hatched should be taken from underneath the hen, otherwise she may think her task accomplished, and leave the remaining eggs to spoil. As soon as the young birds are taken from the mother they should be placed in a basket lined with, soft wool, flannel or hay, and placed in the sun if it be summer, or near to the fire if it be winter. A common, but unnecessary practice, is to cram the young chicks with food as soon as they are born, but if kept warm they will receive no harm if they are not supplied with food for twenty-four hours after their birth. If the whole of the brood is not hatched by that time, those that are born may be fed with bread soaked in milk and the yolk of a hard-boiled egg with Emden grits, or food of a similar nature.
1182.—CHICKEN, POTTED. (Fr.—Terrine de Volaille.)
Ingredients.—The remains of cold roast chicken; to every lb. allow 3 ozs. of cooked ham, 4 ozs. of butter, nutmeg, salt and pepper, clarified butter.
Method.—Pass the chicken and ham 2 and 3 times through the mincing machine, or chop them finely; then pound in a mortar until smooth, adding seasoning to taste and the butter gradually. Rub through a fine wire sieve, press into small pots, and cover the contents with clarified butter.
Average Cost.—1s. 3d. to 1s. 6d.
1183.—CHICKEN PURÉE FOR GARNISH.
See "Chicken Forcemeat," No. 1162.
