Chicken Solange

• 8 oz. uncooked long-grain rice
• 1 pint water
• 2½ lb.

Brown chicken pieces in butter until tender and golden—about 20 minutes each side. Meanwhile, cook rice, fork into hot serving-dish, top with fried chicken joints. Keep warm. Stir flour into butter left in pan. Strain liquor from asparagus tips, making up to ¾ pint with chicken stock, add to the blended butter and flour, bring to boil, stirring all the time. Lower heat, add cream and asparagus,