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Two Cloves (One inch stick of Cinnamon)
One inch stick of Cinnamon.
Cayenne. Salt. JelloM Have the stock boiling, put in the fowl and boil for twenty minutes. Heat the butter in a stewpan and fry the almonds blanched and shredded, the raisins stoned and cut in halves, and the onion skinned and shredded. When these are browned strain them from the butter and place them aside.
One Fowl. Half a pound of Rice. Quarter of a pound of Butter. Twelve Raisins. One ounce of Sweet Almonds. One quart of White Stock. Heat the butter up again, put in the rice picked and washed, and fry it a light brown. Strain off the butter and add the stock by degrees to the rice until it is quite tender. Then stir in the salt, cayenne, cinnamon, and cloves. Make a well in the centre of the rice, lay in the fowl, heap the rice on the bird, and cook all together for about forty-five minutes. To serve, place the fowl on a dish, the rice round and a little on the bird, and garnish with the fried raisins, almonds, and onions. (The rice may not require quite the quart of stock.) gog jag 216 411 elon sl. á ellisovatelia F2 Ailerons de Volaille à l'Indienne.
Ingredients.
The Pinions of young Fowls-ten for an Entrée.
Two ounces of Quenelle Meat.
Two ounces of Foie-gras.
Bone and stuff the wings of the chicken with the mixture of quenelle meat and foie-gras, sew up the ends with needle and cotton, braize for three-quarters of an hour; dish up on a bed of well cooked rice, and serve with a good curry sauce round.
This is a chicken pilau of the Anglo-Indian club and country-house kind: a jointed or whole fowl part-boiled in stock, then buried in rice fried in butter and finished together. The quantities are given only in part, so treat the method as the authority and scale the rest yourself.
- The hinge: fry the rice, then feed it stockFrying the washed rice in butter until light brown, then adding hot stock by degrees, is what keeps the grains separate. Adding all the liquid at once turns the dish into a porridge, whatever the rice.
- What the amounts appear to beThe page gives no weights except the one-inch cinnamon stick, and mentions a quart of stock only in its closing parenthesis. A modern cook working from the method might use about a quart of stock to 1 lb of long-grain rice, 2-3 oz butter, 2 oz almonds, 2 oz raisins and one onion, for one fowl -- but that is reconstruction, not the book's own figure. The original's note that "the rice may not require quite the quart" is sound advice: hold back the last half cup.
- Rice to useBasmati is a natural choice and needs about 1.5 cups liquid per cup of rice. Start low and add more stock rather than trying to drive off a surplus.
- Whole spicesA one-inch stick of cinnamon and two cloves go in whole and are meant to be lifted out or eaten around.
- Cooking the fowl throughTwenty minutes in boiling stock only starts the bird; the forty-five minutes buried in rice finishes it. Check the thigh reaches 165F, and expect a modern 3-4 lb chicken to be done sooner than the tougher boiling fowl assumed here.
- Keep the garnish crispThe almonds, raisins and onion are fried, drained and set aside precisely so they do not steam. Scatter them on at the table, not before.
- YieldThe original gives no yield for this dish; on the quantities suggested above, one fowl with rice would serve four to six as a main course.
- For the second dish"Ailerons" are chicken wings, boned and stuffed; quenelle meat is a pounded forcemeat of raw chicken or veal with egg and cream. Braising for three-quarters of an hour suits wings; sew them with plain undyed cotton or fine kitchen twine, and remove the thread before serving.
Pilau in this form belongs to the Anglo-Indian repertoire that British households carried home from the subcontinent and then kept on the dinner-party list for decades, which is why it sits alongside a French entree of stuffed chicken wings named a l'Indienne only because curry sauce is poured round it. The technique itself, however, is genuinely close to the pulao of Mughal cooking: rice fried in fat, moistened gradually with stock, perfumed with whole cinnamon and clove, and garnished with fried almonds, raisins and onion. The bird is cooked separately first and then presented whole on a bed of rice, a serving conceit aimed at the dining room rather than the pot.