A simple dish of chicken, champignons and rice.

1 chicken (2 lb | 900g)

rice

2 dsp butter

water or chicken stock for boiling rice

1-2 tsp flour

1 cup milk

1 dsp butter

¼ lb | 110g cooked ham, diced

1 tin of champignons, cut in halves

salt and pepper to taste

Wash the chicken well and season with salt and pepper. Steam without water or simmer in 1 cup of water till tender. Take out the meat and cut into neat ¼” inch cubes.

Take the liquid of the boiled chicken, add 2 dsp butter and enough water to boil the rice. Bring to the boil, reduce the heat and leave it for ¼ – ¾ of an hour.

Put one dsp of butter in a frying pan and when hot add the diced chicken, ham and champignon and fry for a minute then add a little chicken stock and milk. Mix 2 tsp flour in 2 tsp water to make rather a thick paste.

When the meat mixture comes to a boil add this paste to thicken, stirring well, bring to the boil and it is ready. (If a thicker sauce is desired, add more of the flour and water paste.)

When the rice is done, stir it well so that the butter which may be still on the surface is well mixed. Turn the rice on to a large dish and shape it like an oval crown. With a large spoon make a hollow at the centre large enough for the filling. Pour the chicken filling neatly into the dish and serve hot.