Home › The Principles of Cookery › RICE PIE (another way)

RICE PIE (another way)

Chief ingredients: a pint of rice and a fat tender fowl. First boil the fowl in enough water to cook the rice according to the rule given in the recipe, RICE, BOILED, A LA CAROLINA (which see). When the fowl is done remove the large bones, and cut the bird into small pieces. Spread a layer of the cooked rice on the bottom of a deep pan, and on it place a layer of the fowl, with butter and eggs mixed, and with black pepper and spices to suit. Alternate these layers until the pan is full, having a layer of rice at the top, on which pour a mixture of butter and egg, and set the whole to brown in an oven or on the fire; then serve in the vessel in which it was last cooked. This dish resembles in richness the pilau of the Turks.