From:
The Thorough Good Cook
Poultry: 18. Fowl a la Turque
Empty a
fine fowl, and be particular in washing the inside of it with very hot water; if you leave any
blood in it, the
rice will be full of
scum. Your rice, having boiled a sufficient time in rich
broth, season it with
salt, and introduce some into the
body of the fowl, which you next roast, well wrapped up in layers of
bacon and in
paper; it requires an hour to be sufficiently done. Send it up with rice round the fowl, like that you have used to put
inside, only add to it two spoonfuls of very good
Béchamel, well seasoned-do not let it be too thin, and pour a little
smooth sauce over the bird. Take particular care to keep the fowl white.