No. 1029 — Boiled Hen with Rice and Six Sauce Choices
English historical translation of Molokhovets recipe No. 1029 from the 1901 Russian cookbook, retaining original methods and measures.
Singe, eviscerate, wash and truss a large hen. Lower into boiling broth or salted boiling water with a bouquet of herbs and root vegetables.
Boil gently covered for about one and a half hours, until tender without overcooking.
Dip into cold salted water for five to ten minutes, remove the trussing threads and cut into pieces. Rewarm briefly in the same hot broth.
Arrange as though the hen were whole, surround with separately prepared fluffy rice, No. 1023, and cover the hen in thick sauce without letting the sauce touch the rice.
Choose one sauce: 1) Cream with egg yolks No. 423; 2) crayfish No. 431; 3) champignons No. 435; 4) tomatoes No. 432; 5) sour cream No. 460; 6) lemon No. 421.
To provide
1 large hen A bouquet of herbs with parsley, celery and leek roots | 1½ glasses of rice and 1 spoonful of butter Ingredients for the chosen sauce |