No. 1045 — Boiled Capon or Poularde with Rice and White Sauce
English historical translation of Molokhovets recipe No. 1045 from the 1901 Russian cookbook, retaining original methods and measures.
Boil the capon or poularde in the usual way, adding root vegetables and a bunch of herbs.
Bring rice briefly to the boil separately, drain in a colander and rinse with cold water. Transfer to a saucepan, add strained poultry broth and a spoonful of butter, and cook until the rice is fluffy and clear.
Before serving, arrange the bird on a platter and surround with the rice. Offer white sauce separately.
If liked, add a little cayenne and a pinch of saffron to the sauce. The saffron should first be infused in a small glass of hot broth or Madeira and strained.
To provide
1 capon or poularde Root vegetables and a bunch of herbs 1 bay leaf and 3–4 peppercorns 1 glass of rice and 1 spoonful of butter | For the white sauce: ½ spoonful of butter and 1 spoonful of flour 2 glasses of poultry broth Optional cayenne and a pinch of saffron A small glass of Madeira |