Photo: Lily Banse
Ingredients
- 2 cups rice
- 1 inch thick all around
Directions
1
Boil 2 cups rice and season well with butter, cream, salt and pepper. Press into a buttered baking dish, and let get cold. Scoop out the centre of the rice, leaving it about 1 inch thick all around, fill with stewed chicken, and cover with the rice. Brush the top with beaten egg, and set in a hot oven about 15 minutes, or till brown.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive