No. 1390 — Old-Fashioned Chicken and Rice Kurnik

Make chicken stock and prepare sour-cream pastry No. 1379.

Once the chicken is cooked, cool slightly, slice the breast and remove remaining meat from bones; continue simmering bones in the stock.

Reduce 1¼ glasses of broth with ¼ glass of thick cream and mushroom essence or nutmeg to ½ glass. Add chopped parsley, a few drops of lemon juice and the chicken meat; cool.

Wash a glass of fine rice, blanch and rinse, then boil in three glasses of chicken broth with a small bouquet of herbs until tender but not mushy.

Chop five hard-boiled eggs and fry fresh or pickled porcini in butter and sour cream.

Roll three quarters of the pastry into a circle half a finger thick on a copper baking sheet, reserving the rest for a lid.

Layer half the rice in the centre, half the eggs, chicken and mushrooms, then repeat rice, eggs, chicken and mushrooms.

Press the filling lightly and raise the dough edges. Cover with the remaining dough, seal neatly, cut a central vent and decorate with a pastry rosette, forming a regular cone.

Glaze with egg and bake in a hot oven until filling bubbles; the source suggests three quarters of an hour.

Use the remaining chicken broth for soup.

To provide