Cassell's dictionary of cookery

Rice and Chicken (another way).— Boil a chicken and a quarter of a pound of rice as in the preceding recipe. Drain off the rice, and beat it thoroughly till quite smooth with a slice of butter, a little pepper, salt, and grated nutmeg, and as much curry-powder as will make it a bright yellow colour. Spread part of the rice on a dish, lay the fowl upon it, and put the rest of the rice round it, leaving the breast uncovered. Make the surface of the rice smooth, and lay upon it a border of hard-boiled eggs cut into quarters lengthwise. Strain the gravy in which the rice was boiled, and serve in. a tureen. Rice and Chicken (a la Creole). — ^Wash half a pound of rice in two or three waters, throw it into boiling water, and boil gently until it is quite tender. Drain it, and put it on a sieve before the fire to swell. Divide two young chickens into neat joints convenient for sserved, sprinkle over these a seasoning made with two crushed cloves, ten powdered peppercorns, and a pinch of ground saffron, and fry in hot fat till they are lightly and equally browned all over. Take them up, and in the same fat fry thirty small onions chopped small. As soon as the onions turn yellow, drain and put them into a saucepan with the fried fowl, and pour over all as much veal stock as will cover them. Let all simmer gently together until the chicken is done enough. Put the pieces of chicken on a dish, thicken the gravy with a spoonful of brown thickening, and pour it over them : serve the rice on a separate dish. The rice and the chicken should be stewed at the same time, that they may be sufficiently dressed and hot together. Time to simmer the chicken, about forty minutes. Probable cost of chickens, 2s. Gd. each when in full season. Sufficient for seven or eight persons. Rice and Egg Soup {a. Danish recipe). — Make a bouillon, and strain it ; set it again on the fire with a quarter of a pound of scalded rice ; let it boil till quite tender, then beat up the yolks of four or six eggs, and stir them in. The soup must not boil after the eggs are added. Send to table with toasted bread. Rice and Gooseberry Pudding {see Gooseberry and Pice Pudding). EIC (737) EIC Bice and Green Pea Soup (a French recipe). — Take a sufficient quantity of rice, and wash it four or five times in moderately warm Avater. Add some thin stock, and boil for an hour and a half. When the rice is cooked, add, about an hour and a half before serving the soup, some puree of green peas, taking ciire that they are well mixed, and are neither too thick nor too thin.