For 4 people you need

4 oz. rice water salt 1 oz. flour 1 oz. butter 1/2 pint chicken stock 1/4 pint milk 2 egg yolks 2 tablespoons cream cooked breasts of 2 young chickens OR 1 big fowl divided into 4 joints squeeze lemon juice 4-6 oz. mushrooms 1-2 oz. butter.

  1. Cook the rice: Method 1: put rice with just over 1/4 pint water into pan with 1/2 teaspoon salt, bring to boil, stir, cover tightly, lower heat, allow 15 minutes. No straining necessary
  2. . Method 2: put rice into 2 pints boiling water, with good teaspoon salt, cook for 18-20 minutes, strain, rinse in cold water and reheat, or rinse in boiling water.
  3. Make the sauce with the flour, butter chicken stock and milk, then add the egg yolks beaten with the cream.
  4. Put in the chicken breasts, heat for about 10 minutes without boiling, then add squeeze of lemon juice.
  5. Fry the mushrooms in the butter