Boiled Chicken with Rice and Cream Sauce

Preparation info

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This dish is traditional both in England and France (poulet à la crême au riz). It is as natural a way to cook a chicken and to use its excellent stock as to roast it or boil it plain. This recipe comes from an eighteenth-century Edinburgh manuscript. Mrs Rundell (1819) gives a slightly different one with a gravy or parsley and butter sauce instead of the cream.