Fowl Pillau
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Produce
Meat & Poultry
Dairy & Eggs
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Pantry / Durable
Spices & Seasoning
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Other
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Archive recipe
A historic Victorian British dish of rice, butter, fowl, stock and cardamum-seeds. Adapted from Fowl Pillau, from The Book of Household Management (1861).
Adapted from Fowl Pillau, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/fowl-pillau.md.
The dish
5 of 15 items checked
www.gutenberg.org
5 of 15 items checked · 6 aisles
Well wash 1 lb. of the best Patna rice, put it into a frying-pan with the butter, which keep moving over a slow fire until the rice is lightly browned
Truss the fowl as for boiling, put it into a stewpan with the stock or broth
Pound the spices and seeds thoroughly in a mortar, tie them in a piece of muslin, and put them in with the fowl
Let it boil slowly until it is nearly done; then add the rice, which should stew until quite tender and almost dry
Cut the onions into slices, sprinkle them with flour, and fry, without breaking them, of a nice brown colour
Have ready the slices of bacon curled and grilled, and the eggs boiled hard
Lay the fowl in the form of a pyramid upon a dish, smother with the rice, garnish with the bacon, fried onions, and the hard-boiled eggs cut into quarters, and serve very hot
Before taking the rice out, remove the spices
Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)