Chicken, Muzio
- Butter
- Pinch of chopped onions
- 1/2 pound of good grade rice, washed
- Chicken broth
- 1/2 pound fresh mushrooms
- 4 artichoke bottoms
- 2 breasts of boiled fowl,
- Cream,
- Sherry
- Flour
Smother in a little butter a pinch of chopped onions and 1/2 pound of good grade rice, washed. Cook 15 minutes with double the volume of chicken broth.
Fry lightly in butter 1/2 pound fresh mushrooms, peeled and sliced then add 4 artichoke bottoms, sliced in thick narrow pieces, and 2 breasts of boiled fowl, cut in 4 pieces. Stew all together with cream, flavored with a little sherry. Thicken slightly with a flour and butter paste.
Make a ring border on a platter with the rice, fill center with creamed mixture. Put on top 3 nice peeled mushrooms cooked in butter. Cover all with a rich whipped cream sauce and brown under a fast boiler. Serves 4.
Fry lightly in butter 1/2 pound fresh mushrooms, peeled and sliced then add 4 artichoke bottoms, sliced in thick narrow pieces, and 2 breasts of boiled fowl, cut in 4 pieces. Stew all together with cream, flavored with a little sherry. Thicken slightly with a flour and butter paste.
Make a ring border on a platter with the rice, fill center with creamed mixture. Put on top 3 nice peeled mushrooms cooked in butter. Cover all with a rich whipped cream sauce and brown under a fast boiler. Serves 4.
Submitted by Jun 6, 2009
15 min
30 min
45 min