Chicken, Puree Of, With Rice

From Mrs. Beeton's household management (1907).

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A historical recipe

Mrs. Beeton's household management, by Mrs. (Isabella Mary) Beeton (1907).

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.

Ingredients 1 ingredient

2 tablespoonfuls of cream

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

(Fr.
— Puree de Poulet au Riz.) Ingredients.
— 4 ozs.
of finely-chopped cooked chicken, 2 ozs.
of finelychopped cooked ham, 4 ozs.
of rice, white stock, 2 tablespoonfuls of cream, salt and pepper, chopped truffle.
Method.
— Blanch the rice, drain well, cover with white stock, and cook gently until tender and dry.
Pound the chicken and ham until smooth, moistening gradually with a little stock, and pass these ingredients through a wire sieve.
Stir in the cream, season to taste, make thoroughly hot, stirring meanwhile, and add stock, a little at a time, until the preparation is reduced to the consistency of thick cream.
Turn into 5 or 6 well-buttered scallop shells, arrange the rice to form a narrow border, sprinkle the surface with truffle, and serve.
Time.
— Altogether, about i± hours.
Average Cost, is.
3d.
to is.
6d.
Sufficient for 4 or 5 persons.
Seasonable at any time.

Plating

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Cookware for this recipe

Saucepan
Mortar and pestle
Chef's knife
Cutting board
Wooden spoon
Sieve
Colander