Riz à la Valencienne

Make a nice brown fricassee, with a good sized fowl highly flavored; let it simmer for two hours. Make about a pint of tomato sauce, adding to it red and green peppers. It must have cooked two hours. Mix it with the chicken fricassee, let it simmer together. Take a cup of best Carolina rice, prepare it as for boiling in hot water for five minutes. Use a tureen or dish that will go to the fire, put in it your chicken, then the rice on top, add two or three spoonfuls of the best olive oil, put it in a moderately hot oven, watching it closely; if it gets dry baste it with a few spoonfuls of broth on top but do not stir it. Artichokes may be added to it. Serve at table in the tureen. Warmed over the next day it is even better.

From page 15 of the 1904 edition.

Original page from the book