BOILED FOWL WITH RICE
Lesso di Pollo col Riso
- ½ lb. rice
- A fowl suitable for boiling
- Salt and pepper
- 1 egg
- Butter
- Grated cheese
Cut up the fowl and boil until it is tender. Wash the rice and blanch it by letting it come to a boil and cook a few minutes in salted water. Finish cooking it in the broth from the boiled fowl. Do not cook it too long or it will be mushy. Add the broth a little at a time to be sure the rice is not too wet when it is done. Season with cheese and butter and add the egg yolk to bind it just as it is taken from the fire. Serve as a border around the fowl.
STUFFING FOR ROAST CHICKEN OR TURKEY
Ripieno
- 2 small link sausages
- Giblets of the fowl
- 1 cup dry breadcrumbs
- 1 tablespoon drippings
- 1 egg
- A few dried mushrooms[11]
- Nutmeg
- Very little salt and pepper
- 8 or 10 large roasted chestnuts
Brown the sausages and giblets in drippings. Add a cup of boiling water and simmer until cooked. Skim them from their broth and put the bread crumbs to soak in it. Skin the sausages and chop or grind them together with the giblets, chestnuts and the mushrooms which have been washed and soaked in warm water. Mix thoroughly with the bread crumbs. Add more bread crumbs or hot water if it is not the right consistency. Double the quantity for a turkey. This dressing is very nice sliced cold.