No. 1044 — Boiled Capon or Poularde Stuffed with Rice and Ham
English historical translation of Molokhovets recipe No. 1044 from the 1901 Russian cookbook, retaining original methods and measures.
Remove the bones from a capon or poularde.
Cook one glass of rice in salted broth until the grains are tender yet separate.
Stir into the rice a spoonful of butter, a piece of ham about the size of a palm and half a finger thick cut into tiny pieces, three raw eggs and one-third of a grated nutmeg.
Stuff the bird with the rice mixture and sew firmly so none escapes. Lower into clear meat broth and boil until ready.
Transfer to a serving dish and pour over white sauce No. 422 or 423.
To provide
1 capon or poularde ½ Russian pound, or 1 glass, of rice ¼ Russian pound of ham and 3 eggs One-third of a nutmeg | ⅛ Russian pound of butter Herbs; white sauce No. 422 or No. 423 Optional: cayenne pepper and a pinch of saffron |